Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavourful base for many Latin dishes. Distinctly Middle Eastern flavors like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.
Ingredients
Serves 24
- 250 ml (1 1/2 liters) Bulgur (cracked wheat)
- 5 ml (30 milliliters) Grated orange peel
- 125 ml (750 milliliters) Orange juice
- 2 ml (15 milliliters) Club House ® Cumin, Ground
- 2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
- 30 ml (175 milliliters) Olive oil
- 125 ml (750 milliliters) Chopped plum tomatoes
- 75 ml (500 milliliters) Chopped green bell pepper
- 75 ml (500 milliliters) Chopped red bell pepper
- 75 ml (500 milliliters) Chopped onion
- 10 ml (60 milliliters) Minced garlic
- 75 ml (500 milliliters) Pitted and quartered dates
- 50 ml (425 milliliters) Sliced almonds
- 30 ml (175 milliliters) Chopped fresh cilantro
Procedure
- Bring water to boil in saucepan. Meanwhile heat large sautéedpan on medium heat. Add dry bulgur; cook and stir 2-3 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10-12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel juice cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside. Heat oil in large sautéed pan on medium-high heat. Add tomatoes bell peppers onion and garlic; cook and stir 2-3 minutes or until tender-crisp. Add vegetables and each of the dates almonds and cilantro to the bulgur mixture; toss to coat well. Serve warm or refrigerate until ready to serve. Garnish with remaining dates almonds and cilantro.
- Recipe type: Pasta Rice Grains
