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.
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Adapted from Bon Appetit
- 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.