Ute cooks:BULGUR WITH AVOCADO AND POMEGRANATE

Serve topped with Pomegranate Seeds

This is an excellent dish for leftovers to be taken into work the next day.  In addition,it works as a starter,a main or a side dish,very volatile indeed!  What I love about it is that it’s so fresh and healthy while it fills you up at the same time.  For me it’s the perfect dish to combat the winter blues with some Mediterranean flavours and vibrant colours.

The main ingredient is bulgur,a whole wheat grain partially pre-cooked and dried.  Because it is already pre-cooked,it’s very fast to prepare and almost impossible to get wrong.  It makes a perfect base for all kinds of salads,the most famous one certainly being Tabouleh or Kisir.  Bulgur is lower in calories and higher in fibre than brown rice and also has more nutrients.  Enough reason to choose bulgur when craving for carbohydrates in this Arctic temperatures.

BULGUR WITH AVOCADO AND POMEGRANATE

Serves: 2 as a main,4 as a starter or side dish

Preparation Time: 30 minutes

Ingredients: 

• 100 g Bulgur (1 cup)
• 200 ml of chicken or vegetable stock (cube is fine) (2 cups)
• a hand-full of fresh mint (the more the better)
• a hand-full of flat leaf parsley (the more the better)
• 8 cherry tomatoes
• 3 shallots
• 1 ripe avocado
• 1 pomegranate
• Za’tar
• 1 lime
• olive oil
• salt,pepper

Mint,Parsley and Shallots

2. In the meantime finely chop up mint,parsley and shallots.  Mix with bulgur while it is still a bit warm.

Bulgur with ingredients mixed in

3. Cut the cherry tomatoes and avocado in small cubes and add to the bulgur mixture.

4. Add juice of one lime and olive oil as well as salt and pepper to taste.  If you have,add a teaspoon of Za’tar.

5. Arrange on a plate and sprinkle with pomegranate seeds (how to efficiently de-seed pomegranates explained here).

I need white plates!

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