Spiced bulgur wheat with roast vegetables from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 181) by Nigella Lawson

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Accompaniments: Butternut with beetroot, chilli and ginger sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ClaireJ55 on January 22, 2026

    Always fabulous, with or without the veg!

  • Clog on January 13, 2024

    The bulgur wheat and lentils were great and will definitely find a space in my repertoire. The roast vegetables on the other hand were pretty boring; nothing special about that side of the recipe.

  • pattyatbryce on December 04, 2023

    Fantastic! Though I'm sensing that I have American tastes. I loved the spicing and found this a great recipe. I made with barley and adjusted the cooking time and water and it was fantastic.

  • anya_sf on May 26, 2023

    Loved this, served with fish as suggested. I used 2 medium red onions instead of leeks and omitted the radishes (didn't have). In a 9"x13" Pyrex dish, the vegetables were fairly crowded and never dried out, so I roasted them an extra 15 min to get them softer. Occasionally I got a bite where the whole spices were overly strong, so I might scale back on those next time. Would definitely repeat.

  • rpepper on January 23, 2022

    Outstanding recipe.

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