I love cooking bulgur. It is so easy to make, and it doesn’t overcook like couscous. I was so happy with my other bulgur recipe that I had to try more versions. This time I went for bulgur, bell peppers and turmeric.
Positive: Easy, quick. Perfect for a light main course or a colourful side dish.
Ingredients for 2:
- 120 g bulgur
- 1 red bell pepper (or half yellow and half red like I did)
- 2 teaspoons turmeric
In your pantry:
- 1 garlic clove or 1 teaspoon garlic powder
- evo oil
Wash bell pepper and remove seeds and ribs; cut lengthwise into strips and halve crosswise.
Heat a large nonstick pan over medium-high heat with 1 tablespoon of olive oil and add peppers. Cook for 2-3 minutes. Turn down to low-med heat and cook for 10 minutes.
Add bulgur, pressed garlic (or garlic powder) and turmeric. Season with salt and pepper. Stir well.
Next, add water. For this recipe, 1 volume of bulgur for 2 volumes of water was perfect (240 g of water). Cover and cook for about 7 minutes.
My advice: My 9 months toddler ate it with me. The only thing is that I didn’t add salt during the cooking (only after for me), and I cut his bell peppers much smaller. Oh, and he had ricotta cheese with his bulgur! :)