Nigella Spiced Bulgur Wheat with Roast Vegetables is made with bulgur wheat, red lentils, orange zest, coriander, leeks, peppers, cherry tomatoes, radishes, and aromatic spices like cumin and fennel seeds. This hearty, colorful dish is ideal as a vegetarian main or a vibrant side. It takes about 1 hour and 30 minutes to prepare and serves 3–4 as a main course.
Nigella Spiced Bulgur Wheat with Roast Vegetables Ingredients
For the Bulgur Wheat:
- A small bunch of coriander (approx. 25g)
- 2 fat garlic cloves
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ⅛ tsp dried chilli flakes
- 375ml cold water
- 1 tbsp olive oil
- 1 orange (zest and juice)
- 200g bulgur wheat
- 50g red lentils
- 1½ tsp sea salt flakes (or ¾ tsp fine salt)
For the Roast Vegetables:
- 400g trimmed leeks (about 600g untrimmed)
- 400g red peppers (2–3), cut into chunks
- 200g cherry tomatoes
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp sea salt flakes (or ½ tsp fine salt)
- 3 tbsp olive oil
- 150g radishes, halved lengthwise
How To Make Nigella Spiced Bulgur Wheat with Roast Vegetables
- Infuse Oil: Warm oil gently in a small heavy pan. Add orange zest, minced garlic, and chopped coriander stalks. Stir 30 seconds.
- Toast Spices: Add fennel, cumin, coriander seeds, and chilli flakes. Stir briefly.
- Cook Bulgur: Stir in bulgur and lentils, then add water and salt. Bring to a boil, cover, reduce heat, and cook gently for 15 minutes.
- Rest Bulgur: Remove from heat, place a tea towel under the lid, and let rest for 40 minutes (or up to 2 hours).
- Roast Veg: Preheat oven to 220°C (200°C Fan). Arrange leeks, peppers, and tomatoes in a snug roasting tin. Sprinkle spices and salt, drizzle oil, add 2 tbsp orange juice and 2 tbsp water. Roast 30 minutes.
- Add Radishes: Stir in halved radishes. If dry, add more orange juice and water. Roast another 10 minutes.
- Finish Bulgur: Fluff bulgur with forks. Stir in chopped coriander and ⅓ of the vegetables. Taste and adjust seasoning.
- Assemble: Top with remaining vegetables and scatter remaining coriander.
Recipe Tips
- Resting Time: The bulgur wheat can sit for up to 2 hours without losing texture.
- Batch Cooking: Make double and enjoy leftovers as a cold salad.
- Customize Veggies: Add squash, eggplant, or cauliflower to the mix.
- Use Fresh Herbs: Coriander is traditional, but mint or parsley also work well.
- Roast in Layers: For caramelized flavor, don’t overcrowd the roasting pan.
What To Serve With Spiced Bulgur Wheat
Enjoy this dish as a vegetarian main with a dollop of yogurt or hummus. It also makes a great side for grilled chicken, lamb, or fish. Add crusty bread and a simple green salad for a full meal.
How To Store Spiced Bulgur Wheat
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not recommended due to the texture of the vegetables and grains.
Spiced Bulgur Wheat Nutrition Facts
- Calories: 430
- Total Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Sugar: 8g
- Protein: 12g
- Sodium: 620mg
FAQs
Can I use quinoa instead of bulgur?
Yes, adjust water and cooking time accordingly.
Is this dish spicy?
It has a mild warmth from the chilli flakes and spices—adjust to taste.
Can I make it ahead?
Yes, both bulgur and roasted veg can be made in advance and assembled later.
What if I don’t have an orange?
Use lemon juice or a splash of white wine vinegar for acidity.
Can I skip the lentils?
Yes, but they add protein and texture—try chickpeas instead.
Nigella Spiced Bulgur Wheat with Roast Vegetables
Description
Hearty bulgur wheat and red lentils seasoned with warm spices and topped with roasted leeks, peppers, tomatoes, and radishes for a vibrant vegetarian dish.
Ingredients
For the Bulgur:
For the Roast Veg:
Instructions
- Infuse oil with zest, garlic, coriander stalks.
- Add spices, then stir in bulgur, lentils, water, and salt. Cook 15 mins.
- Let bulgur rest 40 mins covered.
- Roast leeks, peppers, and tomatoes at 220°C with spices, oil, juice.
- Add radishes; roast 10 more mins.
- Fluff bulgur, stir in coriander and ⅓ veg.
- Taste, adjust seasoning, top with remaining veg and herbs.
Notes
- Bulgur and lentils hold well—ideal for batch prep.
- Customize veg or spices to your liking.
- Keeps well in the fridge; serve warm or as a cold salad.
- Don’t skip the orange—it brightens the dish beautifully.