Name: Harissa Bulgur Wheat Traybake
Total time: 50 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 400g Tinned Chickpeas; 400g Cherry Tomatoes; 1 Tsp Ground Cumin; 1 Tsp Ground Cinnamon; 200g Bulgur Wheat; 400ml Vegetable Stock; 2 Tbsp Rose Harissa Paste; Handful of Parsley; 4 Tbsp Yoghurt (Optional, Or Use Dairy-Free Alternative); Salt; Olive Oil

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Food cooked in one tray has never tasted this good. Fluffy bulgur wheat. Juicy tomatoes. Warming spices. A kick of rose harissa. A beautiful lunch.

Harissa Bulgur Wheat Traybake

Drain your chickpeas, then tip them into your roasting tray along with your cherry tomatoes, cumin and cinnamon. Drizzle with a glug of olive oil and a sprinkle of salt, then roast for 30 mins.

Add your bulgur wheat to the roasting tray along with your hot vegetable stock and harissa paste. Give it a good stir, then cover the tray tightly with foil and bake for 15 mins longer.

Whilst your bulgur wheat cooks, roughly chop your parsley.

Once cooked, remove the foil and fluff the bulgur wheat with a fork. Season to taste.

Sprinkle with the chopped parsley and a dollop of yoghurt, if using. Serve and enjoy.

Was nice this one. As per advice from a previous review I myself also chucked in a few cloves of garlic during roasting time and squeezed their squashy deliciousness in when I added the bulgur wheat. Batch cooked this would make great pre prepped lunches however we had it with some top notch olive sourdough.

Delicious and easy, crumbled some feta over it too which was yummy

Can't recommend this enough as midweek meal prep (keeps SUPER well in the fridge and makes for a great, healthy, filling lunch throughout the week).

This was so good given how few ingredients and little effort it was! A proper easy dinner. I roasted a clove of garlic with the tommies and smooshed this into the harissa paste because I’m pathologically unable to eat meals sans garlic, so I can recommend this tweak for my fellow addicts 🧄

Absolutely love this one, so easy, tasty and pretty healthy (really good with some feta or halloumi)

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6248869506001

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

£8-12

Middle-Eastern Inspired

Vegan

Veggie

Pescatarian

Harissa
Bulgur Wheat
Traybake

Lunch

Dinner

Party Food

Sides

Drain your chickpeas, then tip them into your roasting tray along with your cherry tomatoes, cumin and cinnamon. Drizzle with a glug of olive oil and a sprinkle of salt, then roast for 30 mins.

Add your bulgur wheat to the roasting tray along with your hot vegetable stock and harissa paste. Give it a good stir, then cover the tray tightly with foil and bake for 15 mins longer.

Whilst your bulgur wheat cooks, roughly chop your parsley.

Once cooked, remove the foil and fluff the bulgur wheat with a fork. Season to taste.

Sprinkle with the chopped parsley and a dollop of yoghurt, if using. Serve and enjoy.

Fakeaway

Dinner Party

Healthy

Meal-Prep

Comfort

Speedy

Summer

Autumn

Mob Classic

Drained Cooked Chickpeas

Chickpea

Gram

Cherry Tomatoes

Tomato

Ground Cumin

Teaspoon

Cinnamon

Bulgur Wheat

Vegetable Stock

Millilitre

Harissa

Tablespoon

Parsley

Yoghurt

Salt

Olive Oil

Salads

Bakes

Veggie Dishes

One Pot Recipes

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