Saturday, 18 January 2014

Spiced Currant Bulgur

Happy Saturday! Have you had a good weekend so far?

Fed up with having rice, pasta or bread with your dinner? Why not spice it up a little and make this fancy but oh so simple side instead? It takes no more than 15 minutes!

It's perfect with more Eastern dishes like a good curry, yum! Or use it as part of a nice salad with hummous, red peppers and the like!
Originally the recipe called for couscous, but I only had bulgur wheat and it worked a treat!

Spiced Currant Bulgur
(Serves 2, about 220 calories each)

10g light butter
3 spring onions, or half a medium onion, chopped
1 tsp cumin
1 tsp turmeric
1 cup boiling water (200-250ml) water
100g dry bulgur wheat or couscous
40g dried currants
1 tsp finely grated lemon zest
Salt and pepper, or perhaps a little soy sauce!

- Start by melting the butter in a small pot along with the onion. Soften for a few minutes before adding the spices. Give it a good swirl, before tipping in the bulgur (or couscous) and water. Cover and simmer on low heat for about 10 minutes, stirring it a bit half-way through so it doesn't catch the bottom of the pan!

- Now, it should be cooked. Turn off the heat and leave with the lid on for another 5 minutes. Fluff it up with a fork and stir through the currants and lemon zest - and it's ready to serve!

A liiiiittle bit more colourful than your standard rice or couscous!

Original source:
Low-Fat Meals in Minutes, p. 74

- Jules

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