Spiced Bulgur Wheat with Roast Vegetables

This is one of the recipes that is in constant rotation in my house: no matter how often I eat it, I never tire of it. The scorched sweetness of leeks and red peppers, the brightness of tomatoes and pepperiness of radishes give this a rich complexity, for all that it is relaxingly straightforward to make. And the bulgur wheat is the perfect foil. While it’s enough for 3-4, I am happy enough to cook full quantities for two, to have leftovers in the fridge to be eaten cold (or rather, at room temperature) with a little olive oil and lemon juice stirred in later, though of course you can simply reheat it. It happens to be vegan, should this be of concern, but even if it isn’t, it is a dish that brightens up even the darkest day. For US cup measures, use the toggle at the top of the ingredients list.

Great

% Daily Values based on a 2,000 calorie diet