Bulgur, Fresh Harissa, Peppers and Cucumber


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Ingredients (4 servings)
  • 10 1/2 ounces bulgur (300 g)
  • 19 ounces water (550 g)
  • 2 tablespoons olive oil
  • 1 pinch ground cumin (1 g)
  • 1 pinch ground coriander (1 g)
  • 1 tablespoon sherry vinegar
  • 4 sprigs cilantro
  • 4 sprigs mint
  • 1 garlic clove
  • 1 piri piri chile
  • 1/4 lemon
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 cucumber
  • freshly ground black pepper
  • salt
  • olive oil


Step 1: Bulgur

Bring the water to a boil and season with salt. Add the bulgur and cook until all of the water is absorbed (approximately 12 mins).

Add 2 tablespoons of olive oil and mix well. Season with the cumin, coriander, and sherry vinegary.

Tip into a large bowl and refrigerate.

Step 2: Fresh Harissa

Pick around fifteen leaves from the coriander and about 12 leaves from the mint. Set aside the rest. Chop these leaves and place in a bowl.

Peel and crush the garlic, and chop the chile very finely. Add them to the bowl along with 1 tablespoon of olive oil, the juice of the quarter of a lemon, and some salt.

Stir and set somewhere cool.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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