Spiced Bulgur with Vegetables
Ingredients
- 2 cups coarse bulgur
- 1/4 cup corn oil
- 1 tablespoon butter
- 1 medium sweet red pepper, finely chopped
- 1 medium sweet green pepper, finely chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 large tomato, peeled and finely chopped
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
Salad
- 2 large tomatoes, finely chopped
- 1 medium white onion, chopped
- 1/2 teaspoon dried mint
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Wash the bulgur and soak it for a few minutes.
In a pot, heat the corn oil and butter, then add the garlic and onion and stir until wilted.
Add the sweet peppers and stir until slightly wilted.
Add the salt, black pepper, cumin, and turmeric.
Add the bulgur and stir for 2 minutes to toast it.
Add the tomato paste and chopped tomato, and stir to mix.
Add about 3 cups of water, bring to a boil, cover, and simmer on low heat until the bulgur is cooked.
In a bowl, combine the salad ingredients, mix well, and serve alongside the bulgur.
Tips
Add more water gradually during cooking if needed.
Alternatively, bake the bulgur mixture in a covered oven dish at 150°C for an hour until fully cooked.
