• 125g Sainsbury's cracked bulgur wheat
  • 2 teaspoons Sainsbury’s harissa paste
  • 1 x 410g tin Sainsbury's chickpeas in water, drained
  • 150g be good to yourself Greek style yogurt
  • 100g cucumber, washed and grated
  • 1 tablespoon fresh mint, washed and chopped
  • 50g Sainsbury's seedless raisins
  • 2 tablespoons extra virgin olive oil
  • 170g flame roasted sweet red peppers, finely chopped
  • 3 tablespoons fresh flat leaf parsley, washed and chopped
  • 50g Sainsbury's pine nuts, toasted


  1. 1

    Put the bulgur wheat in a bowl, cover with boiling water and leave for 20 mins. The grains will soften and swell slightly as they absorb the water.

  2. 2

    Meanwhile, in a separate large bowl, mix together the harissa paste and chick peas.

  3. 3

    Put the yogurt in another bowl and stir in the cucumber and chopped mint. Season.

  4. 4

    When the bulgur wheat is ready, drain away any excess liquid and tip it into the bowl with the harissa chick peas. Mix together, then stir in the raisins, oil, peppers, parsley and pine nuts. Season.

  5. 5

    Divide the bulgur salad between 4 bowls and top each with a spoonful of the yogurt mixture.

Nutritional Details

Each serving provides
  • Energy 1428kj 341kcal 17%
  • Fat 16.5g 24%
  • Saturates 1.8g 9%
  • Sugars 17.6g 20%
  • Salt 1.47g 25%

% of the Reference Intakes

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