Orange-Scented Fennel Bulgur Recipe

March 6, 2016
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I feel extremely relieved this week after my Facebook page’s name has also been changed to match the new blog name. I had to talk to Facebook reps ten times back and forth to execute something that seemed to easy. But it ended well so I am super happy.

To celebrate this, I wanna share this healthy, quick and yum recipe that I tried last weekend after being inspired from a book that I have on vegetarian recipes called 30-Minute Vegetarian by Rose Elliot. It combines the nutrition of bulgur wheat and tang of orange and makes for a perfect Sunday lunch. 

Ingredients for 4:

  • 2 red onions, sliced into rings
  • 2 medium fennel bulbs, prepared as above
  • 2tbsp olive oil
  • 300g bulgur wheat
  • Zest and juice of 2 oranges, juice made up to 600ml with water
  • Handful (about 40g) each of green and black olives
  • 50g toasted almonds, chopped
  • Flatleaf parsley, roughly chopped, to garnish


  1.  Sauté the onion and fennel in the oil for 10 min until both are tender. Stir in the bulgur wheat, the orange zest and diluted juice.
  2.  Bring to the boil, then take off the heat and leave to stand, covered, for 15 min or until the bulgur wheat is fluffy and tender.
  3.  Stir in the olives and almonds and season with black pepper. Serve garnished with the parsley.

P.S: My version is without the olives because during the cooking, I realised that my bottle expired. 🙁
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