Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.17 dollar
Difficulty level: 2 out of 4
19 Ingredients
Number of servings
4
Bulgar wheat salad
- 2 3/4 cup vegetable stock
- 250grams coarse bulgar wheat
- 1tablespoons harissa
- 75grams raisins
- 2 spring onions, finely sliced
- 2tablespoons mint, chopped
- 50grams sunflower seeds
- 1 small red capsicum, cored and deseeded
- 1 small yellow capsicum, cored and deseeded
- 2 small zucchini, thickly sliced
- 1 small eggplant, cut into chunks
- 1 small red onion, quartered
- 8 chestnut mushrooms, halved
- 2teaspoons dried rosemary
- 2tablespoons olive oil
- 1 lemon, grated rind
- 1teaspoons fennel seeds
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Cut the red and yellow capsicum into large pieces and place in a bowl with the other vegetables. Toss with the dried rosemary, oil, lemon rind and fennel seeds and season with salt and pepper. Thread on to 4 long or 8 short metal skewers and cook under a medium-hot grill for 20-25 minutes, or until tender and browned, turning occasionally.
Step 2 of 3
Meanwhile, put the stock in a saucepan and bring to the boil. Add the bulgar wheat, cover and simmer for 7 minutes. Remove from the heat and leave to stand until the liquid has been absorbed. Fork the harissa, raisins, spring onions, mint and sunflower seeds through the cooked bulgar wheat until well combined, then spoon on to serving plates.
Step 3 of 3
Arrange the vegetable kebabs on the plates with the bulgar wheat salad and serve immediately.
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