Bulgur salad

Ingredients for 4 servings:

• 300 g bulgur
• 600 ml vegetable stock
• 2 bell peppers
• 2 carrots
• 2 small zucchini
• 1 bunch of spring onions
• 1 bunch of parsley
• 2 cans tomatoes, chopped
• 4 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper
• Paprika powder
• 1 garlic clove(s) or powder
• possibly chili pepper(s) or cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian, vegan

Wash and chop the spring onions, bell peppers, zucchini, and carrots. Heat a pan with oil and sauté the chopped vegetables. The vegetables should still have a bit of bite. Next, mix in the diced tomatoes and lemon juice, season to taste, and remove from the heat. Heat the vegetable stock and tomato paste in a larger pot, sprinkle in the bulgur wheat, bring to a boil, and then simmer over low heat until all the liquid has been absorbed. Roughly chop the parsley and sprinkle over the vegetables. Then fold the cooked vegetables into the bulgur wheat. This makes a fantastic side dish, whether hot or cold. Tip: I usually put the vegetables in a bowl, add the remaining oil to the pan, and fry some turkey breast fillets in it. This gives them a nice, well-rounded flavor. I also chop up some olives and feta and mix them into my plate, as my husband doesn’t like it.