Moroccan Pepper Bulgar Salad

This Moroccan spiced bulgar is simple, quick, and pairs great with a curry or grilled meats. The Ras el Hanout spice blend is a commonly used mixture that includes nutmeg, cinnamon, turmeric, and saffron. We love the warming flavors for Fall.

Prep Time
Cook Time
  • 1/4 cup bulgar wheat + 1 cup water or chicken stock
  • 2 large shallots, diced into ½-inch pieces
  • 1 red pepper, diced into small pieces
  • 1 Tbsp. butter + ½ Tbsp. olive oil
  • ½ Tbsp. Ras el Hanout spice mixture (found in the specialty food section of your grocer with the Indian spices and sauces)
  • ½ Tsp. apple cider vinegar
  • salt and pepper, to taste
  • optional: cilantro, for garnish
  1. Dice shallots and peppers into ½-inch pieces.
  2. In a small saucepan, heat the bulgar and 2 ½ cups water or stock. Cook on medium heat until it begins to boil. Turn down to low heat, cover, and cook for 10-12 minutes. Once the bulgar has fluffed up and liquid is absorbed, fluff with fork, return the cover and reserve on the side.
  3. In a small sauté pan, heat butter and olive oil. Add in the shallots and stir, until translucent, for 5 minutes. Add in the red peppers and continue to stir periodically until softened. Add in the Ras el Hanout, stir and cook for 2 minutes.
  4. Add in the apple cider vinegar, stir and scrape up any bits from the bottom of the pan.
  5. In a bowl, combine the bulgar with pepper mixture. Taste and season with salt and pepper. Serve garnished with cilantro.
  6. Serve with our curry lamb tagine (link) or any of your favorite fall main dishes from our recipes.

View Comments