Discover the vibrant flavors of Morocco with this revitalizing bulgur wheat salad, a dish steeped in history and bursting with fresh, exciting tastes. Bulgur, a staple grain in Middle Eastern and Mediterranean cuisine for over 4,000 years, provides a hearty base for a medley of sun-ripened vegetables, fragrant herbs, and zesty spices. This isn't your average salad; it's a culinary journey, a testament to the rich gastronomic heritage of Morocco, offering a satisfying and healthy meal perfect for any occasion.
Imagine the warm spices mingling with the juicy crunch of fresh vegetables, all bound together by a tangy lemon-herb dressing. This Moroccan-inspired bulgur salad is easy to make, yet remarkably flavorful – a delicious testament to the magic of simple ingredients. To embark on this flavorful adventure, let's dive into the step-by-step instructions below.
Tools Needed
- Baking tray
- Oven
- Pan
Ingredients
- Sweet potato: 1
- Onion: 1 small
- Red capsicum (bell pepper): 1/2
- Bulgur wheat: 1 cup
- Olive oil: 2 tbsp + some for roasting
- Salt
- Black pepper: 1/4 tsp + some for roasting
- Cumin powder: 1 tsp
- Turmeric powder: 1/4 tsp
- Ginger powder: 1/4 tsp
- Garlic powder: 1/2 tsp
- Paprika: 1 tsp
- Ground coriander seeds: 1 tsp
- Hot water: 2 cups
- Lemon juice
- Raisins: 1/4 cup
- Dried figs: 2-3
- Dried apricots
- Cinnamon powder: 1/4 tsp
- Honey or sweetener: 1 tbsp
- Blanched almonds
- Fresh mint
- Fresh parsley
- Fresh coriander
- Saffron: a few strands
- Pomegranate seeds
- Butter: a little (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Bulgur
- Peel and chop sweet potato into small cubes. Slice onion and red capsicum (you can cube the capsicum or slice lengthwise).
- Season vegetables with salt, pepper, and olive oil. Grill in a preheated oven at 250°C for 15 minutes or until cooked. Let cool.
- Heat 2 tbsp olive oil. Add bulgur wheat and stir for 1-2 minutes to toast slightly.
- Add salt, pepper, cumin, turmeric, ginger, garlic powder, paprika, and coriander to the bulgur. Stir for 1 minute until fragrant.
- Add 2 cups hot water and a squeeze of lemon juice. Bring to a boil, then cover and cook on low heat until liquid is absorbed.
Step 2. Caramelize the Fruits and Nuts
- Melt butter (or use olive oil) in a pan. Add raisins, halved figs, dried apricots, cinnamon, and honey. Cook for 2-3 minutes until caramelized.
- Add blanched almonds to the pan and stir for 1-2 minutes until caramelized.
Step 3. Combine and Season the Salad
- Combine cooked bulgur, roasted vegetables (reserve some capsicum), chopped herbs, caramelized raisins and apricots (reserve some for garnish), and saffron water (optional) in a large dish.
Step 4. Garnish and Serve
- Garnish with reserved capsicum, figs, apricots, almonds, pomegranate seeds, and fresh parsley.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- If using fine bulgur, soak in double the quantity of water until absorbed instead of boiling.
- The saffron water adds a luxurious fragrance and color.
Nutrition
- Calories: Approximately 600-700
- Fat: 25-35g
- Carbs: 90-110g
- Protein: 15-20g
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the dried apricots?
Raisins, chopped dates, or even cranberries would be delicious substitutes for the dried apricots, offering a different sweetness and texture.
This Moroccan-inspired bulgur salad is more than just a recipe; it's a taste of history and a celebration of vibrant flavors. Enjoy this healthy and delicious dish, knowing you've experienced a culinary tradition spanning millennia. From its humble beginnings to your table, savor every bite of this ancient delight.