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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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.