This red pepper and rosemary bulgur wheat salad is just the thing for a simple, quick healthy meal. Delicious hot or cold, it keeps you fuller for longer satisfying your hunger.
A bulgur what salad is just the thing for a healthy lunch box option, especially when you’re looking for something a bit different from your normal traditional packed lunch.
The recipe takes just half an hour to make and leaves you with four healthy, wholesome portions of a fantastically tasty bulgur wheat salad.
Not only that but bulgur wheat is an excellent source of complex carbohydrate which keeps you fuller for longer, and less prone to drops in sugar levels which can cause fatigue.
Healthy, wholesome, low calorie and providing nearly 50% of your daily recommended dietary fibre requirement, I can’t think of any more reasons NOT to have this recipe as one of your quick healthy meal options! Can you?
This red pepper and rosemary bulgur wheat salad is just the thing for a simple, quick healthy meal. Delicious hot or cold.
- 300 g bulgur wheat
- 450 ml hot vegetable stock
- 2 tbsp chopped fresh rosemary
- 1 red pepper diced
- 6 spring onions sliced
- 100 g mixed salad leaves
- Salt and pepper to season
- Place bulgur wheat in a small saucepan
- Add the hot vegetable stock, cover with a lid and simmer over a medium heat for 12 – 15 minutes until the bulgur wheat is tender and has absorbed all of the stock
- Combine the cooked bulgur wheat with the rosemary, red pepper and spring onions
- Serve on a bed of mixed salad leaves
Serve warm or cold.
If you enjoyed this red pepper and rosemary bulgur wheat salad, then how about trying my other bulgur chickpea salad?
Bulgur Wheat Salad Musings
Now, if you’d have told me ten years ago that I’d be spending my Saturday’s in my kitchen gleefully chasing a winter sunbeam around my kitchen in order to get a brightly coloured photograph of a red pepper and rosemary bulgur wheat salad, I’d have raised my eyebrows to you, possibly put down the glass of wine that never left my hand in those days, and let out a raucous laugh.
But that’s exactly what I did last Saturday.
A sunbeam appeared in the kitchen and I thought “oh, quickly get the camera, get that delicious bulgur wheat salad made, the one with the rosemary and chopped peppers through it”. I promptly set to work. Keeping one eye on that sunbeam, lest it be suddenly snatched away from me!
I’m sure you spend your weekends doing things that you consider much more fun than what I’ve described above, but seriously that’s what I was doing, and that’s what I love doing!
However, you’ll be pleased to know, and if you saw the update in the previous Mediterranean breakfast egg muffins recipe, that Lady Lynne and I do have more normal plans for this coming weekend. We’re off to London!
We can’t wait for our wee trip away. I couldn’t get us into the St Pancras Marcus Waring restaurant on Saturday night that I wanted to, but I’m sure we’ll find something just as nice. Plus it’ll be so nice to spend some quality time together!
So, just one more recipe to bring you this Thursday (I’ve been at that spiralizer again) and then I’ll be leaving my beloved kitchen this weekend.
So, until Thursday and more spiralization, catch you then!
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Rosemary is such an under-used herb, especially in the summer months. It’s such a same, as it’s one of our favourites and I love that you have used it in a salad.
Dannii @ Hungry Healthy Happy recently posted…Comment on Giveaway: Health and Activity Bundle by deborah smith
I love rosemary Dannii. And I agree it’s definitely an under-used herb!
It’s so fragrant don’t you think? It compliments so many dishes and no just lamb, which I feel is kind of it’s traditional pairing. There’s so many vegetarian options too.
I have never thought to pair red bells and rosemary, but I can see it being fantastic. And you know that I love bulghur! I need to pick some up, actually. And our weather has been more typical of yours lately–rain and fog and mist. BRING ON THE SUN, DAMN IT!
Susie @ SuzLyfe recently posted…Surviving Unemployment (aka How I Stayed Sane)
So hoping that Lynne and I get a decent rain free weekend in London Suz. Plans are to do a fair bit of touring, hopefully from the top of an open top double decker bus where I can then try and get as many good pics as possible, of the main landmarks. As well as touring on foot too.
But yeah, the combination of the bulgur enthused by the rosemary really goes together well! Hope you get a chance to try it! 🙂
Haha yes! When the lighting is MAGIC I quickly get a new recipe out or I have been reshooting OLD scary ones!
Rebecca @ Strength and Sunshine recently posted…7 Tips To Keep Your Smile Bright And Healthy
So true Rebecca! I have a whole list of scary photographs that need re-shooting too! I’m constantly updating old photographs, as well as taking new ones.
It’s never ending is it? (But enjoyable 😉 )
Oh Neil, I cannot tell you how many times I’ve chased a sunbeam around my kitchen – heck sometimes even around my house! This salad sounds wonderful and your photos are well worth all the chasing you did!
I hope y’all have a wonderful weekend in London – I misunderstood and thought y’all went last weekend – but looking forward to hearing about it next week and the spiralized salad on Thursday!
Shashi at RunninSrilankan recently posted…Chicken Keema
Thanks Shashi. But it’s a constant challenge isn’t it? Trying to get that “right” lighting situation. Some I get the way I want (like this recipe) and some I don’t. And the ones I don’t get the way I want then have to go back on the “re-do” list.
As I was just saying to Rebecca in the comment back to her, it’s never ending is it? But enjoyable and I wouldn’t rather be doing anything else! 🙂
Can’t wait until London. It’s such a short break this weekend, but it feels like I haven’t had any time off in ages!
I could try and make this with riced cauliflower! That would be very pleasant I think! 🙂 You’re always helping me come up with some new creative ideas!
GiGi Eats recently posted…Making Meatzas With Molly Sims
This with riced cauliflower would be perfect Gigi. That is a brilliant idea.
Always happy to help with any new ideas! 🙂
Lynne and I made cauliflower rice pizza bases on Saturday and they turned out pretty good! 🙂