How to make it

  • In a large pan heat the olive oil, then cook the onion and garlic for 5-7 minutes until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 minutes.
  • Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
  • Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 minutes.
  • Stir in the bulgar wheat, cover with a lid, then simmer for 15 minutes more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
  • Serve in bowls topped with a spoonful of Greek style yogurt and grated cheese. It's great with fresh warm bread.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    victoriaregina ate it and said...
    So healthy and delicious. Flagged and 5 forks.

    Was this review helpful? Yes Flag
    " It was excellent "
    lasaf ate it and said...
    This will be great. The farmer's markets will be full of squash soon. I might have to dig out my bread machine to make bread to go with this one. Thanks for posting.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes