Bulgur & Roasted Veggies Salad

Name: Bulgur & Roasted Veggies Salad
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: - 200g bulgur wheat.; - 250g butternut squash, peeled & diced into 1/2” cubes.; 200g sausages (Lebanese Sojuk), sliced.; - 200g baby carrots, halved lengthways.; - 1 large red onion, cut into wedges.; - 3 tbsp olive oil.; - 2 garlic cloves, crushed.; - 1/2 tbsp sweet smoked paprika.; - 1 lemon, juiced.; - 1/4 bunch of parsley, leaves only.; - 1 lemon cut into wedges for serving.

6 steps

Prep:35minCook:25min

This Bulgur and vegetable salad with sausages (optional) is easy to prepare, incredibly versatile and full of flavors, It’s ideal for midweek meal, and you can make it vegan by omitting the sausages.

Updated at: Thu, 17 Aug 2023 08:06:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories472.7 kcal (24%)

Total Fat25 g (36%)

Carbs52.2 g (20%)

Sugars5.2 g (6%)

Protein13.8 g (28%)

Sodium477.5 mg (24%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gbulgur wheat

250gbutternut squash

peeled & diced into 1/2” cubes

200gsausages

Lebanese Sojuk, sliced

200gbaby carrots

halved lengthways

1red onion

large, cut into wedges

3 Tbspolive oil

2garlic cloves

crushed

½ Tbspsweet smoked paprika

1lemon

juiced

0.25 bunchparsley

leaves only

1lemon

cut into wedges for serving

Instructions

Step 1

Rinse the bulgur and soak it in hot water for about an hour until the bulgur is cooked and soften.

Step 2

Heat the oven to 180°C. take out your baking sheet and put parchment paper on it, add sausage on top of parchment paper, single layer so they don’t touch, cook for 30 minutes, turning the sausage halfway through, remove it, slice it and set aside.

Step 3

Toss together the squash, carrots, onion, garlic, paprika and olive oil in a roasting pan. Season and roast everything for 10 mins.

Step 4

Add the sliced sausages to the pan and continue cooking for 10 mins more until the squash is tender and the sausage is crisp.

Step 5

Toss the cooked bulgur in the vegetable and sausage mixture with the lemon juice, pour it into a serving dish, then sprinkle with the parsley leaves. Season and drizzle with a little extra oil.

Step 6

Serve with lemon wedges, on the side.