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
- 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
- 1 lime
- olive oil
- Bring chicken or vegetable stock to boil in a pot with lid and remove from heat. Stir in bulgur and close lid. Leave standing for 20 minutes until the bulgur has soaked up all the liquid and has acquired a fluffy consistency. If not all the soup is soaked up,drain in a strainer.
(even though the cooking instructions on the pack are to cook bulgur similar to rice,this is not necessary!)
- In the meantime finely chop up mint,parsley and shallots. Mix with bulgur while it is still a bit warm.
- Cut the cherry tomatoes and avocado in small cubes and add to the bulgur mixture.
- 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.
- Arrange on a plate and sprinkle with pomegranate seeds (how to efficiently de-seed pomegranates explained here).