Spicy Bulgur with Carrots and Harissa
- Total Time
uncooked bulgur1 cup(s), quick-cooking
table salt½ tsp
black pepper¼ tsp
shredded carrot(s)1 cup(s), or matchstick-cut
frozen baby peas1 cup(s), thawed
harissa paste¾ tsp
- Combine water, bulgur, salt, and pepper in large saucepan and bring to boil. Reduce heat and simmer, covered, until bulgur is tender and water is absorbed, about 10 minutes.
- Add carrots, peas, and harissa to bulgur and cook, stirring, until carrots are just tender, about 2 minutes. Stir in cilantro.
- Per serving (1 cup)