Spiced Bulghar Wheat with Roasted Peppers

200 g. bulghar wheat
250 ml vegetable stock
1/2 tsp. Fire in the Kitchen Island Curry
1/2 tsp. Sicilian Lemon White Balsamic
1 Tbsp. Cilantro & Red Onion Olive Oil
1 540 ml can chickpeas, drained
1 jar grilled peppers

In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on high for 4 minutes. Set aside, covered; it will absorb the stock within another 5 minutes.

Make a dressing with spice mix, Lemon White Balsamic and Cilantro & Red Onion Olive Oil, then season to taste.

Add the onion, chickpeas, and peppers, toss through the cooked bulghar wheat and serve warm or cold.

*Tested in Moroccan Cooking Class

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