Moroccan Spiced Bulgur
Recipe makes: 6 servings (one medium bowl, 190g per serving)
Preparation time: 5 minutes
Cook time: 10-12 minutes
Equipment: 2 medium-size bowls, medium-size saucepan with lid, measuring jug, measuring cups, measuring spoons, cutting board, 1 medium knife, 1 wooden spoon.
What you need to make this recipe:
- 1 1/2 cup medium grind bulgur, dry (4.5 cups cooked)
- 1/4 tsp salt
- 1/2 tsp of ground cinnamon
- 1/2 tsp of paprika
- 1/4 tsp ground cumin
- 2 1/4 cups water
- 1 tbsp olive oil
- 2.5 tbsp white wine vinegar
- 2-3 cups fresh kale
- 1 large orange
How to make Moroccan Spiced Bulgur:
Step 1: Combine bulgur, 2 ¼ cup water and salt together in a medium saucepan.
Step 2: Bring to a simmer, then cover with a lid and then cook over low heat until tender (takes approximately 10-12 minutes).
Step 3: Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Step 4: Add the ground cinnamon, paprika and ground cumin to cooled bulgur in the saucepan.
Step 5: The bulgur can be transferred to another bowl and then the spices can be added for proper mixing.
Step 6: In a separate medium bowl, combine olive oil and vinegar with a whisk and set aside.
Step 7: Cut the kale into ribbons or thin slices and the orange into small cubes using a sharp knife and add to olive oil and vinegar mixture.
Step 8: Add bulgur to the above olive oil-vinegar mixture with kale and orange.
Step 9: Using a wooden spoon, make sure the salad is fully coated with olive oil- vinegar mixture and then allow to chill for 15 minutes.
Step 10: Serve chilled with a protein of choice.
Allergy information:
Contains wheat and sulfites
Substitutions:
Kale can be substituted for spinach.
Storage information:
Refrigerate within 2 hours of preparation. Store in refrigerator for up to 1-2 days.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standard: Maximum