Spiced Bulgur Pilaf with Fish

Bulghar wheat is no longer the latest ‘super food’ craze, so it’s time to give it a try. It’s not going to cure cancer, but it is a good wholegrain, and it might taste nice!

So I’m going to try it in this BBC Good Food recipe that spices is up with harissa, and pairs with fish.

As I’m want to do I start by getting mise en place.

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It all starts with frying up onions, in my case using coconut oil. Oh and I might have added some chilli flakes too…

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Then it’s grated carrots with cumin seeds. And I may have added some garlic…

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Then harissa, dried apricots and bulgur get added with weak chicken stock.

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After a bit of a simmer for about 10 minutes, with the lid on, baby spinach gets stirred in.

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Then the fish goes on top, and the lid goes on to steam it.

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After about 15 minutes the fish is nicely cooked.

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Then it’s time to serve.

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Well this is delicious! The pilaf is full of flavour without being too spicy-hot. The steamed fish is lovely and delicate, and works perfectly with the pilaf.

This really doesn’t take long to make – maybe 10 minutes prep and 30 minutes to cook, so it should make a good weeknight meal: quick, low-cal, and full of flavour and healthy things.

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