Olive & Lemon Bulgur Wheat


  • 150g fine Bulgur Wheat
  • 50g Sultanas
  • Large handful Fresh Coriander
  • Same of Mint
  • 50g Pitted Green Olives (from a tin)
  • 30g Flaked Toasted Almonds
  • Spring Onions
  • 1/2 tablespoon Lemon Juice
  • 120g 0% Greek Yoghurt

Boil the kettle and put the Bulgur Wheat into a large bowl.  Cover with 140ml boiling water and leave for 20 mins or so…

[If you use Fine Bulgur Wheat the above method works; if you can't buy Fine, get Regular and maybe steam the bowl for 10 minutes to make sure it is properly cooked.  There'll be instructions on the packet - but be aware not all Bulgur Wheat is the same]

Chop the Spring Onions, Olives and the Herbs – and gently mix all these ingredients with the Bulgur Wheat.  Add the juice of a Lemon (maybe a little Zest too) and serve…

This is delicious with a dollop of Greek Yoghurt; goes very well with grilled Lamb or Fish; is particularly good with Aubergine Chermoula (another great Ottolenghi recipe)

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