Warm Moroccan Bulgar & Roasted Vegetable Salad
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons harissa paste
- 2tablespoons olive oil
- 500grams butternut squash and sweet potato, diced
- 2 red capsicums, deseeded and cut into bite-sized pieces
- 125grams bulgar wheat
- 2 1/3 cup hot vegetable stock
- 2 cloves garlic, crushed
- 1 lemon, juice only
- 3/4 cup natural yoghurt
- 6tablespoons coriander, finely chopped
- 6tablespoons mint leaves, finely chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
10.8grams
Fat
13.3grams
Carbs
60.0grams
Sugars
15.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Mix the harissa paste and oil together in a bowl and add the squash, sweet potato and red capsicum and toss until well coated.
Step 2 of 5
Spread the vegetables on a large baking tray and roast in a preheated oven, 200°C for 20 minutes until softened and the edges of the vegetables are starting to char.
Step 3 of 5
Meanwhile put the bulgar wheat in a large bowl and pour over the hot stock, then cover and leave to absorb the liquid for 15 minutes until the grains are tender, but still have a little bite.
Step 4 of 5
In a separate bowl, mix the garlic and lemon juice into the yoghurt and season to taste.
Step 5 of 5
Leave the bulgar wheat to cool slightly then toss in the roasted vegetables, chopped coriander and mint. Serve warm with the yoghurt mixture.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.