From Day 6 of my Healthy Eating Cleanse, I bring you The Ultimate Winter Bulgur Wheat. This one was delicious! And, I’d eat this even if I wasn’t on this cleanse.
Bulgur is a natural whole grain rich in fiber, “B” vitamins, iron, and other nutrients.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Take a look at all the days, recipes, and reviews here.
Adapted from Bon Appetit
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
THE ULTIMATE WINTER BULGUR WHEAT RECIPE
The Ultimate Winter Bulgur Wheat
- 1 medium carrot peeled and cut into 3/4-inch chunks
- 1 medium parsnip peeled and cut into 3/4-inch chunks
- 4 shallots peeled and sliced
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons olive oil divided use
- 1/4 teaspoon ground ginger
- 1/4 teaspoon hot paprika
- 1/4 teaspoon chile flakes
- 1 large sweet potato peeled and cubed
- 1/4 cup dried apricots roughly chopped
- 1/2 cup chickpeas canned or freshly cooked
- 3/4 cups chickpea cooking liquid and/or water
- 1/2 cup bulgur
- 1 cup boiling vegetable stock or water
- 2 cups cilantro leaves if desired
- Preheat the oven to 375 degrees F. Place the carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon stick, bay leaves, 1 tablespoon of the oil and all other spices and mix well. Place in the oven and cook for 15 minutes.
- Add the sweet potato, stir and return to the oven. Continue cooking for about 35 minutes, by which time the vegetables should have softened while retaining a bite. Now add the dried apricots and the chickpeas with their cooking liquid and/or water. Return to the oven and cook for a further 10 minutes or until hot.
- In the meantime, put the bulgur in a large heatproof bowl with the remaining 1 tablespoon olive oil. Pour the boiling stock over the bulgur. Cover the bowl with plastic wrap and leave for about 20 minutes. Fluff up the couscous with a fork.
- To serve, spoon bulgur into a deep plate or bowl. Spoon the vegetables onto the center of the bulgur. Finish with plenty of cilantro leaves as desired.
Adapted from Adapted from Plenty and Bon Appetit