Maghrebi-style Vegetable Bulgur
Ingredients
- 300 gBulgur wheat (raw)
- 1 pcYellow onion (minced)
- 2 pcCarrot (diced)
- 1 pcZucchini (diced)
- 2 pcRound tomato (crushed)
- 200 gcanned chickpeas (cooked and drained)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 pinchGray sea salt
- 600 mlMineral water
- 1 tbspTomato paste
Method
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.
- 1
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
Heat the olive oil in a sauté pan. Sauté the onion until translucent. Add the carrots and cook for 5 minutes, stirring.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 3 days in the refrigerator in an airtight container. Reheats perfectly in a pan with a splash of water.
