Bulgar with Roasted Peppers, Dates & Coriander

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

The peppers give this bulgar wheat salad a great flavour and shine like jewels. You might like it, even if you are not a huge pepper person.


  • 2 cups bulgar wheat
  • 4 red peppers, cut into 1½ cm dice
  • 4 yellow peppers, cut into 1½ cm dice
  • ¼ cup vegetable oil
  • cups pitted dates, cut into strips
  • 50 g coriander, chopped
  • salt and black pepper


    Preheat the oven to 220°C.

    Bring a deep pot of water to the boil and boil the bulgar wheat for 9–11 minutes. Drain carefully in a small-holed colander or sieve and rinse with cold water to arrest the cooking process.

    Set aside in a colander.

    Toss the peppers with ¼ cup oil and spread out on a shallow baking-paper-lined baking tin. Roast the peppers until they have good colour and are slightly blackened in places.

    Cut the dates into strips and chop the coriander roughly.

    Place the bulgar wheat into a large mixing bowl and season with salt and white pepper. Add the peppers, dates and coriander and combine briefly with two wooden spoons. Arrange on a serving platter.