3 Quick Recipes for Quinoa, Couscous and Bulgar

Looking for an easy way to use whole grains? These three quick recipes for quinoa, couscous and bulgar will have you cooking with grains in no time.


| December 2012



Laura’s Jeweled Salad and Hattie’s Pourgouri

From top to bottom: Hattie's Pourgouri and Laura's Jeweled Salad


Photo By Georgia Glynn Smith

Leon: Naturally Fast Food by Henry Dimbleby and John Vincent (Octopus, 2012) contains hundreds of recipes for bold-flavored dishes that can be prepared quickly at home. The first half of the book contains “Fast Food” recipes that take a maximum of 20 minutes to prepare, while the second half focuses on “Slow Fast Food”—dishes that can be made in advance when you have more time and whipped up quickly when you don’t. These quick recipes for quinoa, couscous and bulgar come from the chapter “Quick Dinners and Lunches.”

Three quick ways with couscous, bulgar & quinoa

Although the first two of these are forms of wheat and the latter is an unprocessed grain unto itself, you can use these three beauties interchangeably. Feel free to switch the grains in the recipes below. (If you don’t fancy wheat, most big supermarkets now stock the traditional Moroccan barley couscous, too.)

1. Grain salads

1. Cook the grain as per the instructions on the packet. (For couscous and bulgar, you can usually just pour over boiling stock or water and leave to soak, but quinoa will take a bit more cooking.) 

2. Mix in olive oil, lemon juice, seasoning and your choice of additional ingredients. We like pine nuts, dried apricots, rocket leaves, finely sliced red onion and fresh parsley; or olives, flash-fried courgettes and aubergines, sun-dried tomatoes and fresh mint.

However, we have a particular soft spot for this recipe—and for its creator, our friend Laura.

Laura’s Jeweled Salad





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