Spiced bulghar pilaf with fish
Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day
- Prep: 10 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- 3 carrots, grated
- 2 tsp cumin seeds
- 2 tbsp harissa
- 200g bulghar wheat
- 6 dried apricots, chopped
- 700ml weak chicken stock (we made using 1 stock cube)
- 200g baby spinach
- 4 firm white fish fillets
- 4 thin lemon slices
Method
-
Heat the oil in a lidded flameproof
casserole dish. Tip in the onions and cook
for 10 mins until soft and golden. Add the
carrots and cumin, and cook for 2 mins
more. Stir through the harissa, bulghar and
apricots, pour over the stock and bring to
the boil. Cover and simmer for 7 mins.
-
Add the spinach and stir through until
just wilted. Arrange the fish fillets on top,
pop a slice of lemon on each and season.
Replace the lid and cook for 8 mins,
keeping over a low-ish heat.
-
Turn heat to low and cook for 7-8 mins
more until the fish is cooked through
and the bulghar is tender. Season with
pepper and serve.
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