Spiced Bulgur Wheat and Persevered Lemons.

3 Nov

Dee’s Moroccan Veg Pot with Spiced Bulgur Wheat and Persevered Lemons.

Something I’ve recently discovered are persevered lemons! They are an amazing product to use in your cooking. With a floral citrus tang and salty taste they really bring something special to a recipe.

You will need:
1 Dee’s Moroccan Veg Pot
200g bulgur wheat
300ml stock
1 onion, sliced
3 cloves garlic, chopped
25g tomato paste
Spices –
1 tsp cinnamon, coriander, cumin and chilli
1 tsp cumin seeds and onion seeds
½ can diced tomatoes or 2-3 fresh tomatoes
2-3 small persevered lemons, diced
Salt /pepper
15g fresh mint to garnish

In a large pan cook the onion on a medium heat until soft. Add in the cumin and onion seeds and cook for 3 minutes. Add in the bulgur wheat and cook for 3 minutes more, then add in the stock and stir well.
Next, add in the tomato paste and the tomatoes along with the rest of the spices and persevered lemons. Cook for 5-10 minutes and then turn off and leave the lid on and allow it to sit for 10-15 minutes.
Meanwhile, heat the Dee’s Veg Pot according to instructions on packet.
Serve the bugler wheat on a plate, making a well in the middle and add in the veg pot. Top off with some fresh chopped mint.
If you wish you can add some of the persevered lemon liquid instead of salt to season the dish.
Makes 2-3 servings.
Enjoy, Eoin!




One Response to “Spiced Bulgur Wheat and Persevered Lemons.”

  1. Herbifit November 3, 2014 at 2:38 pm #

    I have a jar of preserved lemons collecting dust in a cupboard that I have been wondering what to do with – thank you 🙂

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