Pretty light at night ? Well here’s a recipe for you! The bulgur with oriental flavours is a fairly light dish with its steamed vegetables. It is low in fat but still tasty ! The selected spices raise the dish just right and the sauce is light in broth.

I like this kind of colorful dish. They are beautiful and good, simple and effective ! To come to the table is also to have the pleasure to please the eyes, and it is very simple to prepare a plate nicely. For that I like to keep my preparations each separately until the training. With all the elements I train according to the desire of the moment. It’s all silly but it feels good for the morale and the other members of the family appreciate the beautiful plates, they have even more pleasure to pass to table. It is one of the steps I integrate into my concept of “holistic cooking” that I will tell you about in my book.

If you also like to decorate your plates and if you have nice tips, send me a little note and tag your @nawaili recipes on social networks, I will be delighted to see your achievements !

In the meantime, let’s eat! Can you smell the mixture of all the spices? Mmmm, we’re going to treat ourselves, folks !

Oriental Bulgur

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• Author: Nawaï Li
• Prep Time: 15min
• Cook Time: 15min
• Total Time: 30min
• Yield: 2 persons 1x

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Description

A complete spicy dish made with bulgur, chickpeas and vegetables.

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Scale 1x2x3x

Ingredients

• 2 carrots
• 1 zucchini
• 100g canned chickpeas
• 100g of bulgur
• 2 tbsp of vegetable broth
• 2 tbsp of cumin
• 1 tsp of Ras El Hanout
• Salt & pepper

The sauce :

• 3dl of vegetables cooking water
• 1 tsp tomato paste
• 1 tsp of harissa
• 2 tbsp paprika sweet
• 2 tbsp of cumin
• 1 tsp of Ras El Hanout
• 1 tbsp of vegetable broth
• Salt & pepper

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Instructions

1. In a medium saucepan, bring to boil water with the cumin, vegetable broth and Ras El Hanout.
2. Meanwhile, cut the carrots in 4 (lengthways).
3. Make strips of zucchini about 1 mm with a mandolin. Heat the chickpeas in a small saucepan with salt water ,3 minutes. Cover and set aside.
4. In another small saucepan, cook the bulgur in salt water according to package directions.
5. Drain, add a teaspoon of olive oil and set aside.
6. Dip the zucchini slices for 1 minute into the pan of step 1.
7. Using a skimmer, drain the slides and set aside.
8. In this same pan, cook the carrots for 12 minutes. Drain with the skimmer and set aside.

 

The sauce:

1. In a small saucepan, collect 3 dl of cooking water of the vegetables, add the spices and bring to boil. The sauce has to reduice half. Season to taste.
2. Make your plates and decorate according to your desires

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Notes

If you don’t have a mandolin, cut the zucchini into thin slices, it works too.

• Category: dish
• Cuisine: oriental

Nutrition

• Calories: 100% homemade with love

Keywords: buddha bowl