Spanish Pisto
with Bulgur
Cooking time
15 minutes
Servings
2/4
Calories
290 /serving
Buenas noches, pisto! Ratatouille’s Spanish cousin effortlessly puts vivid veggie goodness on display: bright cherry tomatoes, zucchini and sweet pepper, stewed with tangy smoked paprika. It pops with colour and cheer over a fluffy base of cracked wheat.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 50g Diced onions
- 1 Green zucchini
- 1 Sweet pepper
- 80g Bulgur
- 30ml Vegetable demi-glace
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
1 g
Sodium
270 mg
Total Carb
51 g
Sugars
13 g
Protein
9 g
Fibre
13 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Medium-dice the zucchini.
Start the pisto
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and tomatoes.
- Sauté, 2 to 3 min., until the tomatoes begin to burst.
Finish the pisto
- To the pan, add the zucchini, sweet pepper, spices and S&P.
- Sauté, 3 to 4 min., until tender.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the bulgur between your plates.
- Top with the pisto. Bon appétit!
