Fluff up the bulgur wheat with a fork, then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again. To serve, break the potato open and fluff up the ...

Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool. 3. Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the ...

I’ve served them with bulgur wheat. A little more rustic than tabbouleh, it is prepared in the same way: soaked, then fluffed with a fork. It is a great alternative to rice or pasta.

Step 2 Preheat the oven to 400°F (200°C). Toss the eggplant, red bell pepper, zucchini, and red onion with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread the vegetables on ...

Bulgur wheat is available in medium and coarse grades. Buy according to how you plan to use it. Used in Middle Eastern, North African and Eastern European cookery, bulgur wheat is added to soups ...

Make Ahead: The cooked wheatberries and roasted vegetables can be refrigerated overnight. Reheat gently before combining. Fold in the cheese before serving. Notes Soft white wheat berries are more ...