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Harissa-Spiced Veg & Bulgar Wheat
Charred aubergines and sweet red peppers meet citrusy grains in this vibrant bowl. You'll toss the vegetables in a sticky harissa and honey glaze before grilling them until tender and slightly smoky. While they cook, the bulgar wheat steeps until perfectly plump, soaking up fresh lemon and mint. A final drizzle of creamy yogurt balances the gentle heat, making it a fresh, flavor-packed lunch or light dinner.
Equipment
- Stovetop
- Skillet
- Saucepan
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 2 tsp harissa paste
- 2 small aubergines, cut into wedges
- 1 red pepper, seeded and cut into chunks
- 140g/5oz bulgar wheat
Instructions
- 1Whisk the vegetable oil, honey, and harissa paste together in a small bowl. Drizzle half of this mixture over the aubergine wedges and red pepper chunks, tossing to coat them evenly. Season generously with salt and pepper.
- 2Heat a griddle pan over medium-high heat. Cook the vegetables for 10 to 15 minutes, turning occasionally, until they're tender and lightly charred. Don't rush this step, as the char brings out a deep, smoky flavor.
- 3While the vegetables cook, place the bulgar wheat in a large heatproof bowl. Pour in enough boiling water to submerge the grains completely. Cover the bowl and let it steep for 10 minutes until the grains are soft and plump.
- 4Drain any excess water from the bulgar wheat. Stir in the remaining honey-harissa dressing, lemon zest, lemon juice, and mint leaves. Season to taste and toss well.
- 5Divide the dressed grains between bowls and top with the charred vegetables. Finish with a drizzle of Greek yogurt.
Nutrition
10g
Protein
14g
Fat
21g
Sugar
0.12mg
Sodium
Notes
- Make ahead: You can prep the honey-harissa dressing up to 3 days in advance and store it in the fridge.
- Swap: If you don't have a griddle pan, you can roast the vegetables in the oven at 400F (200C) for 20 to 25 minutes.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days, though the mint is best added fresh.