Vitaminic Bulgur

1 comment

A quick, healthy and summery dish.

250 gr of bulgur
1 red bell pepper
1 tomato
1 lemon
extra virgin olive oil

Cook bulgur as recommended in the package, in my case it was 1 dose of bulgur with 2.5 of water; boil for 7 minutes, then cover and let it swell; then let the bulgur rest until it becomes warm. Meanwhile, cut pepper and tomato into small pieces, then emulsify half a teaspoon of harissa (a spicy pasta with chilli and garlic) with the juice of 1 lemon and 3 tablespoons of extra virgin olive oil; combine this dressing with the vegetables and then, when the bulgur has cooled enough, stir it all together. Can be enjoyed warm or cold, with this doses you get 3 servings. This dish is rich in vitamin C, as tomatoes and vegetables are raw, and therefore the vitamin is more preserved, and there’s also the lemon juice. I’m always happy when I can combine taste with health!

Chef: Stella Giulia from VeganBlog

  1. heidi 19 August 2011 at 05:54

    I like bulgur, I love its texture
    I’ll try this

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