Harissa chicken with chickpea salad
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Bulgur wheat with carrots & hazelnuts
- Preparation and cooking time
- Prep:
- Plus soaking no cook
- Easy
- Serves 10
Skip to ingredients
- 600g bulgur wheat
- 140g sultana
- 1l hot vegetableor chicken stock
- 4 medium carrotscoarsely grated
- 100g pumpkin seed
- 100g toasted hazelnutchopped
- juice 1 large lemon
- 5 tbsp rapeseed oil
Nutrition: per serving
- kcal451
- fat18g
- saturates2g
- carbs62g
- sugars16g
- fibre10g
- protein11g
- salt0.2glow
Method
step 1
Put the bulgur and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.
step 2
Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.
