Ingredients
- 200g bulgur wheat
- 400ml vegetable stock or water
- 1 tbsp olive oil
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1 small red onion, finely diced
- 1 small handful parsley, chopped
- 1 small handful mint, chopped
- 60g pomegranate seeds
- 40g dried apricots or raisins, chopped
- 40g pistachios or almonds, roughly chopped
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Nutrition (per serving)
- Calories: 290
- Protein: 8g
- Fat: 10g
- Carbs: 42g
Method
- Rinse the bulgur wheat under cold water.
- Add to a pan with the stock or water.
- Simmer for 8 to 10 minutes, or until tender.
- Drain any excess liquid and leave to steam dry for 10 minutes.
- Fluff with a fork.
- Stir through olive oil, lemon juice, lemon zest, cumin, salt and pepper.
- Add the onion, herbs, pomegranate, dried fruit and nuts.
- Taste and adjust with extra lemon or salt if needed.
Notes
This is a great make-ahead side because the flavour improves as it sits. Add the nuts just before serving if you want them to stay crunchy.