This vegan, lactose-free, eggs-free, nuts-free and soy-free Moroccan one pot bulgur pilaf is packed with vegetables like onions, tomatoes broccoli and peppers. Perfect for lunch!
Special diets: Vegetarian | vegan | lactose-free | eggs-free | nuts-free | soy-free |
️Allergens: gluten |
⏱ 51 mins – easy
🍽 4 servings – 311 kcal per serving
| Serving
213g |
Fat
3g |
Sat. fat
0g |
Sodium
460mg |
| Carbs
61g |
Fibers
15g |
Sugars
4g |
Proteins
14g |
INGREDIENTS
- ¼ tsp black pepper
- ¾ tsp salt
- 1 head broccoli
- 1 onion
- 1 green bell pepper
- 1 clove of garlic
- ½ tbsp olive oil
- 1 cup can of tomatoes
- 1 cup bulgur
- ¾ cup can of black beans
- 2 tbsp dried oregano
TOOLS
- 1 knife
- 1 colander
- 1 bowl
- 1 saucepan
- 1 wooden spoon
- 4 plates
- 1 lid
STEPS
Cut broccoli into florets, then peel and chop an onion. Next, peel and mince a garlic clove. Finally, destalk green bell pepper and dice it.
Rinse and drain black beans in a colander.
Transfer the black beans to a bowl.
Heat 13 cups of water and half tsp of salt in a saucepan for 3 minutes. Add broccoli florets and cook for 2 minutes, then turn off the heat.
Transfer cooked broccoli to colander and rinse with cold water.
In the same colander, drain the broccoli.
Heat olive oil in a saucepan. Stir in onions, garlic, dried oregano, and green bell pepper with a wooden spoon for 3 minutes. Then, add a can of tomatoes, bulgur, three quarter cup of water, black pepper, and salt. Cover the saucepan with a lid and cook on low heat for 15 minutes, then turn off the heat. Take off the lid after 10 minutes and serve to a plate.
It’s ready to be served !
