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- Almond Date Bulgur Salad with Sofrito
Almond Date Bulgur Salad with Sofrito recipe
- Serves 4
- Prep 20 mins
- Cook 20 mins
-
303 Rating(s)
Ingredients
- 500 ml (17 fl oz) water
- 175 g (6 oz) bulgur (cracked wheat)
- 1 tsp grated orange peel
- 125 ml (5 oz) orange juice
- 1 tsp Schwartz Cumin Ground
- 1/2 tsp Schwartz Sea Salt Mill
- 2 tsp olive oil
- 100 g (4 oz) tin chopped tomatoes
- 50 g (2 oz) greenpepper, chopped
- 50 g (2 oz) red pepper, chopped
- 50 g (2 oz) onion finely chopped
- 2 tsp Schwartz Garlic Granules
- 75 g (3 oz) pitted dates, squarted, divided
- 25 g (1 oz) sliced almonds, toasted, divided
- 1 tbs Schwartz Coriander Leaf
Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavorful base for many Latin dishes. Distinctly Middle Eastern flavors like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.
Method
Step 1
Bring water to boil in medium saucepan. Meanwhile, heat large frying pan over a medium heat, add the bulgur wheat and toast, stirring occasionally for 2 to 3 minutes or until fragrant, remove from the heat and allow to cool for 2-3 minutes then add toasted bulgur to the boiling water, cook on medium heat for 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in a large bowl. Mix orange peel, juice, cumin and Salt in small bowl. Pour over the bulgur, toss to coat well then set aside.
Step 2
Heat oil in large frying pan on a medium-high heat. Add tomatoes, peppers, onion and Garlic, cook and stir for 2 to 3 minutes or until tender-crisp. Add vegetables, and ½ of the dates, almonds as well as the Coriander Leaf to the bulgur mixture, toss to coat well.
Step 3
Serve warm or refrigerate until ready to serve. Garnish with remaining dates and almonds.
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