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.
- 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
- Dice shallots and peppers into ½-inch pieces.
- 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.
- 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.
- Add in the apple cider vinegar, stir and scrape up any bits from the bottom of the pan.
- In a bowl, combine the bulgar with pepper mixture. Taste and season with salt and pepper. Serve garnished with cilantro.
- Serve with our curry lamb tagine (link) or any of your favorite fall main dishes from our recipes.