Bulgur with Tomatoes

Healthy dining with “superfood” bulgur

Every region in the south-east has its own favourite method of preparation. Bulgur can be used in a variety of ways. Superfoods are said to have health-promoting properties... True or false? There is only one thing left to do: experience it for yourself! Miras loves to suggest this vegetarian version: nice and light without meat with bulgur as the perfect alternative for rice or couscous. Delicious after a warm or very busy day. Have fun cooking!

20 min.

4 p.

mild

Vegetarian

Time to get started

Rinse the bulgur with cold water in a colander. Leave to drain for a while.
Finely chop the sweet pepper, tomato, onion and green pepper (2 mm pieces). The easiest way to do this is with a food processor.
Fry the vegetables in 2 tablespoons extra virgin olive oil. Add the red pepper and tomato puree. Fry until the puree and vegetables are thoroughly mixed.
Boil the water (optionally with a stock cube) and add it to the vegetable mix together with the allspice, black pepper and salt. Bring to the boil.
Add the bulgur while stirring as soon as the water starts to boil. Leave to boil for about 3 minutes.
Allow the bulgur to absorb the moisture with the vegetables on a low heat. If necessary, add some more salt (be careful not to use too much salt if you use a vegetable stock cube).
Suggestion: add small pieces of mushrooms to the vegetables when you fry them.
Suggestion: this bulgur dish is delicious with all types of grilled meat and fish. Try it with grilled Dorade.