Smokey pan roasted bulgur and couscous with sundried tomatoes, pine nuts, fresh basil leaves, ground cumin and cinnamon spices then topped with crumbled feta and extra olive oil. This recipe is incredibly flavoursome with a lovely nutty aroma, full of wholesome healthy ingredients that works well as a side dish or a simply lunch.
Smokey pan roasted bulgur and couscous with sundried tomatoes, pine nuts, fresh basil leaves, ground cumin and cinnamon spices then topped with crumbled feta and extra olive oil. This recipe is incredibly flavoursome with a lovely nutty aroma, full of wholesome healthy ingredients that works well as a side dish or a simply lunch.
Yields4 Servings Prep Time5 minsCook Time15 minsTotal Time20 mins
1 tbsp olive oil ½ red onion, chopped 2 garlic cloves, fine sliced ½ cup bulgur ½ coup couscous 2 cups (500ml) boiling water ¼ cup raisins ¼ cup pine nuts ½ tsp salt ½ tsp pepper 1 tsp ground cumin large pinch of cinnamon 10 -12 sundried tomatoes, cut into thirds 85 g feta, crumbled 1 bunch of fresh basil, roughly chopped olive oil to drizzil on top
11. Put the olive oil in a saucepan over medium heat. Add the red onion and garlic cloves to the pan, cook on low heat for about 5 minutes until softened.
2. Add the bulgur and couscous to the pan and cook for 5-6 minutes until you can smell a nutty aroma. Continue to mix the bulgur and couscous regularly so as not to burn.
3. Remove the pan from the heat and add 2 cups of boiling water. Once the water no longer is boiling return the pan to low heat, cover and leave to cook for 10 minutes. Add the raisins, cumin and cinnamon to the pan, cover and leave covered 5 minutes to cool
4. Add in the pine nuts, crumbled feta, the sun-dried tomatoes and basil leaves . Top with an extra drizzle of olive oil and good helping of salt and pepper.
1. Put the olive oil in a saucepan over medium heat. Add the red onion and garlic cloves to the pan, cook on low heat for about 5 minutes until softened.
2. Add the bulgur and couscous to the pan and cook for 5-6 minutes until you can smell a nutty aroma. Continue to mix the bulgur and couscous regularly so as not to burn.
3. Remove the pan from the heat and add 2 cups of boiling water. Once the water no longer is boiling return the pan to low heat, cover and leave to cook for 10 minutes. Add the raisins, cumin and cinnamon to the pan, cover and leave covered 5 minutes to cool
4. Add in the pine nuts, crumbled feta, the sun-dried tomatoes and basil leaves . Top with an extra drizzle of olive oil and good helping of salt and pepper.
Ingredients
Directions
1. Put the olive oil in a saucepan over medium heat. Add the red onion and garlic cloves to the pan, cook on low heat for about 5 minutes until softened.
2. Add the bulgur and couscous to the pan and cook for 5-6 minutes until you can smell a nutty aroma. Continue to mix the bulgur and couscous regularly so as not to burn.
3. Remove the pan from the heat and add 2 cups of boiling water. Once the water no longer is boiling return the pan to low heat, cover and leave to cook for 10 minutes. Add the raisins, cumin and cinnamon to the pan, cover and leave covered 5 minutes to cool
4. Add in the pine nuts, crumbled feta, the sun-dried tomatoes and basil leaves . Top with an extra drizzle of olive oil and good helping of salt and pepper.