Bulgur salad of Sofrito

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  • Bulgur: 160 g
  • Orange zest: 1 teaspoon
  • Orange juice: 125 ml
  • Ground cumin: 1/2 teaspoon
  • Salt of the Mediterranean: 1/2 teaspoon
  • Ground cumin: 1/2 teaspoon
  • Olive oil: 2 tablespoons
  • Plum tomato cut: 100 g
  • Green pepper cut: 40 g
  • Red pepper cut: 40 g
  • Chopped onion: 50 g
  • Garlic: teaspoons
  • Date


1. Boil 6 cups (475 mL) of water in a medium saucepan. Meanwhile, heat a large skillet on medium heat. Add the Bulgur dry cook and stir 2 to 3 minutes or until fragrant. Add the Bulgur toasted to the boiling water. Cook over medium heat for 10 to 12 minutes or until tender.

Drain and rinse in cold water. Place the Bulgur in a large bowl. Stir in the orange zest, juice, cumin, and salt in a small bowl. Pour this mixture over the wheat toss to coat well involved. Book.

2. Heat the olive oil in a large frying pan over medium-high heat. Add tomatoes, peppers, onion and garlic, cook and stir 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 of the dates, almonds and coriander to the mix of Bulgur toss to coat well involved.

3. Serve hot or place it in the refrigerator until ready to serve. Garnish with the remaining dates, almonds and coriander.

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