Bulgur and vegetable bake

I haven’t posted a recipe in a while, so let me tell you about what I made for dinner last night. It’s vegetarian, very easy, and delicious! The amounts below were enough for dinner for two of us plus leftovers for my lunch today. I have a lot of leftovers, so it could possible be stretched to 4 people. As always, I apologise for my terrible photos!

Bulgur bake

You will need:
1-2 garlic cloves (believe it or not, the photo below is a single clove)
Oil or butter for frying
125g bulgur
Seasoning/herbs/spices of your choice
1 avocado
1 yellow pepper
1 tin of kidney beans
1 tin of chopped tomatoes
100g cheese (I used Cheddar)
Handful of salted tortilla chips

Method:

1. Chop or crush the garlic, heat some oil or butter in a small pan and then fry the garlic in the butter for a few minutes.

garlic

2. Add the bulgur to the pan with the garlic and cook according to the packet instructions. Also add seasoning/spices at this point – I used dried chilli flakes, black pepper, cayenne pepper and oregano.

bulgur

3. While the bulgur cooks, chop your avocado and pepper.

pepper and avocado

4. Place the bulgur and garlic mix, pepper, avocado, kidney beans and tinned tomatoes in an oven proof dish and stir it all together.

kidney beans

5. Top with cheese then break up a handful of tortilla chips and scatter them over the top of the cheese.

unbaked bulgur bake

6. Bake for around 20 minutes, until the cheese is melted and the vegetables have had a chance to heat through, then serve. You could also add a dollop of sour cream on the side of your portion – I didn’t because I didn’t have any.

bulgur bake portion
Not very photogenic, but tastes delicious!

That’s it. Easy peasy. You could easily adapt it as well… use couscous or quinoa in place of the bulgur. Use different vegetables (chickpeas or different kinds of beans like haricot, black beans, whatever you want… courgette (zucchini), aubergine (eggplant), sweetcorn). You could also add chicken or another meat (cook it first). It’s a really versatile dish!

Spiced apricot couscous salad

Couscous salad with smoked salmon fillet
Couscous salad with smoked salmon fillet

It’s been a while since I’ve posted a recipe, so here’s what I had for tea last night. This tastes best if you use fresh apricots, but if you plan on making it any time soon you’ll need to use dried ones or tinned ones (if you’re lucky enough to be able to find the type that are in juice instead of syrup!).

This amount serves around 2-4 people, depending on appetites and what you serve with it (probably 2 if you just have the salad by itself, 3 or maybe 4 if you have something substantial on the side).

It’s really more of a dish for summer, when fresh apricots are around, but it was still pretty tasty with the dried kind.

Spiced Apricot Couscous Salad

Ingredients:

180g couscous
1/2 tsp ground cloves
1 tsp each ground cinnamon, ground cumin and ground ginger
80g apricots
1 small red onion
15g fresh mint
Approx. 15g fresh ginger
Handful of cashew nuts
Juice of 2 limes
Salt and freshly ground black pepper

Method:

  1. Cook the couscous in accordance with the packet instructions. Add the spices, season with salt and freshly ground black pepper then fluff slightly with a fork and set it to one side to cool. Either place the pan lid on or cover with cling film while cooling.

    Spiced couscous
    Spiced couscous
  2. While the couscous is cooling, chop the onion, mint, fresh ginger and apricots and juice the limes.

    Chopped ingredients
    Chopped ingredients
  3. Add all the chopped ingredients plus a handful of cashew buts to the couscous. (I chopped the cashews in half, but you can leave them whole).

    Add the chopped ingredients to the couscous...
    Add the chopped ingredients to the couscous…
  4. Stir everything in well, then add the lime juice and stir that in as well. Taste test the couscous and add extra salt/pepper/spices to taste.

Tada – done! So quick and easy. I served mine with smoked salmon fillet, but it also goes well with grilled salmon or other types of fish. Chicken would probably be good with it as well, although I’ve never done that. And obviously whatever vegetarian/vegan alternative suits you.

For variations, you could add sultanas as well as the apricots (this is really nice – I just didn’t have any last night), replace the cashews with pine nuts or even add in pine nuts as well as the cashews. It’s really quite a versatile dish 🙂