Bulgar Wheat, Harissa Carrot and Feta Salad

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by David on August 9, 2011

Bulgar Wheat is an alternative to rice and couscous. Cheap, and quick to cook it makes a handy standby when scouring the cupboard for something different to eat. It has a nutty flavour and retains a firmer texture than couscous, but like couscous can soak up flavours.

In a large bowl add equal quantities of bulgar and boiling water (eg 100g to 100ml) and cover. Keep a little of the boiling water back and soak some raisins for about 10minutes. Drain the raisins and mix in with the bulgar.

Julienne some carrots (or use a mandoline) and briefly sauté in a frying pan for a no more than a minute or two with a tablespoon of Harissa paste. Just enough time for the paste to loosen up and coat the carrots. Add to the Bulgar.

Squeeze over the juice of a lemon, some oilve oil, shredded mint leaves (and coriander if you would like) and some toasted almonds. Add salt and pepper. Taste, and add some more salt. Crumble over feta cheese.

I had this tonight with some roasted aubergine wedges, which I marinated in a dressing of olive oil, lemon, fresh chilli, mint and tahini paste – with the leftover chicken from Sunday.

{ 1 comment… read it below or add one }

Aoife Mc August 9, 2011 at 10:36 pm

Wonderful! I’ve been on a bit of a Harissa buzz myself recently and I see there are a few new recipes here that I can get through as well. I love Bulgar wheat so I’ve bookmarked this recipe. Looks really good – lovely light supper. Very satisfying too no doubt!

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