Bulgur with peas and sweetcorn recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 507 calories / serving
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bulghar with peas sweetcorn (h)

Place the bulgur wheat and cumin into a large bowl, and pour over boiling water to just cover. Sit to one side for 15 minutes to soak up liquid. Drain off any excess.

In a separate bowl, mix all the other ingredients. Add to the prepared bulgur wheat stir well. 

Serve with slices of lemon.

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  • Ingredients

  • 300g bulgur wheat
  • 1tsp ground cumin
  • 100g peas, cooked
  • 100g sweetcorn, cooked
  • 100g raisins
  • 50g sunflower seeds, toasted
  • 2tbsp parsley chopped
  • 2tbsp chopped chives
  • 2tbsp extra-virgin olive oil
  • juice of 1 lemon
  • To garnish

  • 1 lemon sliced for garnish
  • Energy 2135kj 507kcal 25%
  • Fat 14g 19%
  • Saturates 2g 9%
  • Sugars 18g 20%
  • Salt 0g 0%

of the reference intake
Carbohydrate 80.1g Protein 12.9g Fibre 3.7g


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