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Almond Date Bulgur Salad with Sofrito
Prep Time
20 Minutes
Cook Time
20 Minutes
Ingredients
15
Servings
4
Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavourful base for many Latin dishes. Distinctly Middle Eastern flavours like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.
Ingredients
500 millilitre (17 fluid ounce) water
175 gram (6 ounce) bulgur (cracked wheat)
1 teaspoon grated orange peel
125 millilitre (5 ounce) orange juice
1 teaspoon Ground Cumin
½ teaspoon Sea Salt
2 teaspoon olive oil
100 gram (4 ounce) tin chopped tomatoes
50 gram (2 ounce) greenpepper, chopped
50 gram (2 ounce) red pepper, chopped
50 gram (2 ounce) onion finely chopped
2 teaspoon Garlic Granules
75 gram (3 ounce) pitted dates, squarted, divided
25 gram (1 ounce) sliced almonds, toasted, divided
1 tablespoons Coriander Leaf
COOKING INSTRUCTIONS
- 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 2-3 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 10-12 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.
- 2 Heat oil in large frying pan on a medium-high heat. Add tomatoes, peppers, onion and Garlic, cook and stir for 2-3 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.
- 3 Serve warm or refrigerate until ready to serve. Garnish with remaining dates and almonds.