Maghrebi-style Vegetable Bulgur

Well-plumped bulgur grains that separate easily with a fork, mixed with melt-in-the-mouth vegetables. The warm scent of ras-el-hanout and the sweetness of core-cooked carrots fill the room.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 604
• Protein: 22 g
• Carbs: 84 g
• Fat: 16 g

Ingredients

• 300 g Bulgur wheat ( raw )
• 1 piece Yellow onion ( minced )
• 2 piece Carrot ( diced )
• 1 piece Zucchini ( diced )
• 2 piece Round tomato ( crushed )
• 200 g Chickpea ( cooked and drained )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 pinch Gray sea salt
• 600 ml Mineral water
• 1 tbsp Tomato paste

Instructions

1. Vegetable preparation

   Peel the carrots and onion. Cut the carrots and zucchini into 1 cm cubes. Finely chop the yellow onion. Cut the round tomatoes into small pieces.

2. Sautéing vegetables

   Heat the olive oil in a sauté pan. Sauté the onion until translucent. Add the carrots and cook for 5 minutes, stirring.

3. Toasting spices and bulgur

   Add the bulgur, ras-el-hanout, and tomato paste. Mix so that the grains are well coated in oil and the spices release their aroma.

4. Wetting and slow cooking

   Add the zucchini, tomatoes, drained chickpeas, and salt. Pour in the mineral water. Cover and simmer over low heat until the liquid is completely absorbed. The grain should be tender to the bite.

Chef's tips

• Do not stir the bulgur too much during cooking to prevent it from becoming mushy.
• If the liquid is absorbed but the grain is still hard, add a small splash of water and cover again.
• Let it rest for 5 minutes off the heat before serving to allow the moisture to even out.

Storage

Can be stored for 3 days in the refrigerator in an airtight container. Reheats perfectly in a pan with a splash of water.