Bulgur wheat has a slightly earthy, nutty flavor and a fluffy texture. And soft spiced pumpkin is a perfect pairing to it!"
Ingredients Serves 6
- 2 cups bulgur wheat
- 1.5 lb/700 g pumpkin
- Small bunch dill
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp curry or garam masala spice mix
Peel the pumpkin, remove seeds and cut into 1/2-inch cubes. You will get about 4 cups of cubed pumpkin.
Rinse and chop finely a small bunch of dill or parsley, or cilantro.
Bring 4 cups of water to a boil. Remove from heat, add 2 cups of bulgur wheat, cover and let stand for 15 minutes. Drain any excess liquid.
Heat up 2 tablespoons of oil in a large skillet. Add the pumpkin and stir-fry over medium-high heat for 8-10 minutes, or until the pumpkin is tender. Towards the end, add 1 teaspoon of salt, 1 teaspoon of curry powder or garam masala spice mix and 1/2 teaspoon of ground black pepper, stir well.
Add the bulgur and chopped dill, stir well, remove from heat. Serve and enjoy!