Fruity Bulgur Salad

Bulgur already convinced by great flavor. Here afford fresh fennel and coriander yet spicy aid.

Ingredients for 4 servings

• 1 teaspoon fennel seed
• 250 g bulgur
• 1 fennel bulb, (about 300 g)
• 1/2 teaspoon salt
• 1 bunch scallions
• 1/2 bunch cilantro
• 1 can of thick white beans (tin, 425 ml)
• 150 ml of orange juice
• 6 tbsp. Olive oil
• 1 tsp pepper, chili flakes

Time: 30 min

Preparation

1. 1 teaspoon fennel roast without fat in a frying pan until it smells. Rinse with cold water 250g bulgur in a sieve. In 500 ml of boiling salted water covered about 7 minutes to cook over medium heat. Stir in fennel seed, give bulgur on a plate.


2. Meanwhile, 1 fennel bulb (approximately 300 g) clean, finely slice and mix salt in a bowl with 1/2 teaspoon and knead. 1 bunch spring onions, cut the white and light green diagonally into slices. From 1/2 bunch coriander leaves pluck and chop the leaves. Thick white beans (tin, 425 ml) Rinse in a colander and drain.

3. Fennel, spring onions, beans, cilantro, 150 ml orange juice and 4-6 tbsps. Olive oil mix, season with salt and pepper. Spread over the bulgur. Serve with about 1 tsp chili flakes sprinkled.

Additional tips for preparation
Less is more. The small durum wheat grains increase in volume during cooking approximately twice. For 2 people ranging approximately 6 tbsps. Bulgur.

Nutritional information per serving: 407 kcal
• 12 g protein
• 11 g fat
• 62 g carbohydrates