Algarve Grain Bowl with Lemon and Herbs
Why this recipe works
- Bright but balanced: Lemon and extra virgin olive oil create a simple dressing that sharpens the vegetables without overwhelming the grains.
- Fresh texture: Tender bulgur and chickpeas are balanced by crisp cucumber, firm tomato and finely chopped herbs.
- Good for lunch prep: The bowl holds well in the fridge and can be served chilled or brought back to room temperature before eating.
Get the most out of this recipe
Timing notes
- Cool the bulgur first: Let the drained bulgur steam-dry and cool before tossing so the cucumber and tomatoes stay crisp.
- Serve at room temperature: A short rest after mixing helps the lemon, olive oil and herbs season the grains more evenly.
Ingredient notes
- Choose firm tomatoes: Use tomatoes that are ripe but still firm so they add sweetness and juice without making the bowl watery.
- Use fresh herbs: Fresh parsley and mint give the bowl its clean, bright finish; dried herbs will taste flatter here.
- Adjust the lemon: Taste after tossing and add a little more lemon if the tomatoes are especially sweet or mild.
Make-ahead tips
- Cook the grain ahead: The bulgur can be cooked and cooled in advance, then combined with the vegetables and herbs before serving.
- Keep it crisper: For the freshest texture, store the chopped cucumber and tomato separately from the dressed bulgur if making it well ahead.
- Refresh before serving: After chilling, loosen the bowl with a small splash of olive oil and a squeeze of lemon if it looks dry.
Equipment you'll need
Ingredients
Instructions
- Bring a saucepan of water to the boil and season it with half the fine sea salt. Add the bulgur and cook for 10 to 12 minutes until tender with a little bite. Drain well in a colander and spread out briefly to steam-dry and cool to room temperature.
- Rinse and drain the chickpeas. Dice the cucumber and tomatoes into bite-sized pieces. Finely chop the parsley and mint.
- In a mixing bowl, juice the lemon and whisk with the extra virgin olive oil, black pepper, and the remaining fine sea salt. Add the cooled bulgur, chickpeas, cucumber, tomatoes, parsley and mint. Toss well, then let it sit for 5 minutes so the flavours meld before serving at room temperature.
Recipe notes
Tips
- For the best texture, make sure the bulgur is well drained and cooled before mixing so the vegetables stay crisp.
- Taste the dressing before tossing and adjust with a little more lemon juice or fine sea salt to suit your tomatoes.
Substitutions
- Replace bulgur with couscous for a softer, quicker-cooking grain bowl.
- Replace fresh mint with extra fresh parsley for a more straightforward herb flavour.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Serve chilled or bring to room temperature for 15 to 20 minutes; if it looks dry, loosen with a small splash of extra virgin olive oil and a squeeze of lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Gluten
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