Veggie Kebabs With Bulgar Wheat
Vegetarian

Veggie Kebabs With Bulgar Wheat

Serves 4
Preparation time 20 minutes
Cooking time 20–25 minutes

Ingredients:

1 small red pepper, cored and deseeded
1 small yellow pepper, cored and deseeded
2 small courgettes, thickly sliced
1 small aubergine, cut into chunks
1 small red onion, quartered
8 chestnut mushrooms, halved
2 teaspoons dried rosemary
2 tablespoons olive oil grated rind of 1 lemon
1 teaspoon fennel seeds
salt and pepper
Bulgar wheat salad
700 ml (23 fl oz) vegetable stock
250 g (8 oz) coarse bulgar wheat
1 tablespoon harissa
75 g (3 oz) raisins
2 spring onions, finely sliced
2 tablespoons chopped mint
50 g (2 oz) sunflower seeds

Read also: Roasted peppers with Quinoa

Veggie Kebabs With Bulgar Wheat
Cut the red and yellow peppers into large pieces and place in a bowl with the
other vegetables. Toss with the dried rosemary, oil, lemon rind and fennel seeds
and season with salt and pepper. Thread on to 4 long or 8 short metal skewers
and cook under a medium-hot grill for 20–25 minutes, or until tender and
browned, turning occasionally.

Meanwhile, put the stock in a saucepan and bring to the boil. Add the bulgar
wheat, cover and simmer for 7 minutes. Remove from the heat and leave to stand
until the liquid has been absorbed. Fork the harissa, raisins, spring onions, mint
and sunflower seeds through the cooked bulgar wheat until well combined, then
spoon on to serving plates.

Arrange the vegetable kebabs on the plates with the bulgar wheat salad and
serve immediately.

For minted yogurt, to serve as an accompaniment, mix together 250 g (8 oz)
fat-free Greek yogurt, ½ teaspoon fennel seeds, 2 tablespoons lemon juice and 3
tablespoons chopped mint in a serving dish and season to taste.

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