Moroccan Bulgur with veggies

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

20 min


4 servings
Category:For Kids | Vegetarian

Made with

Vegetable Bouillon Powder
Bulgur Wheat 500g


  • 1 cup Mitsides Bulgur
  • 3 cups boiling water
  • 1 tsp Mitsides Vegetable Powder
  • 1 onion, chopped
  • 1 medium carrot, diced
  • ½  cup green beans, cut in 2cm pieces
  • 1 cup peas, defrosted
  • ⅓ cup raisins
  • ⅓ cup pine nuts, roasted
  • a handful of fresh mint leaves, chopped
  • ½ cup feta cheese, crumbled
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper
  • 2 Tbsp olive oil


In a medium sized saucepan heat the oil and add the onion. When softened, add the carrots, green beans, raisins, cumin, paprika, salt and pepper. Cook the veggies for about 5 minutes and then add the bulgur. Cook for another 1-2minutes and then add the boiling water and vegetable powder. Simmer on low heat until all water has been absorbed and bulgur is cooked. Add the peas and stir for about a minute. Take off the heat and add the pine nuts and feta cheese. Serve warm or at room temperature with yogurt.
Note: You can make this dish even tastier by adding this  special sauce: In a small jar with a lid add 1 tbsp soy sauce, 1 tbsp raw tahini, 2 tsp apple cider vinegar, 5 tbsp water, 1 tbsp nutritional yeast, a bit of pepper. Close the lid and shake well. Pour on top of the bulgur.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email