Cooking: Bulger Wheat & Cous Cous salad

This can be as healthy as you want it to be. It’s an easy dish to make either as a big bowful for people to serve themselves as a side dish, or as an individual size portion. The quantities given are for an individual portion.

Handful of bulger wheat
Handful of cous cous
Boiling water
1 tsp vegetable bouillon powder
2 large mushrooms, finely chopped
1/2 a small onion, finely chopped
1 small chilli, de seeded & finely chopped
1 small garlic clove, grated
1 tbsp oil
1 tsp pine nuts

In a bowl, put the cous cous, bulger wheat and bouillon powder. Stir to combine the ingredients. Pour over the boiling water until the ingredients are covered. Stir again and cover with a plate. Leave for 20 –  30 mins until the stock is absorbed.

Heat the oil in a pan and over a low heat,  fry off the chilli and onions until the onions are translucent. Add the mushrooms and garlic and fry for a few mins more. While this is happening,  in a separate (dry) hot pan, toast the pine nuts for a minute or so.

When the cous cous &  bulger wheat have absorbed the stock,  fluff up with a fork. Add the onions,  mushrooms and chilli and combine. Then sprinkle the pine nuts on top.


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