Bulgur pilaf with chargrilled corn salsa

Hearty, healthy and simply delicious! Serve on its own or as a starchy side to curries, beef or chicken.

 1 hour

Serves 6


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  • 3 Tbsp (45ml) oil or butter
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 Tbsp (30ml) tomato paste
  • 1 Tbsp (15ml) each ground cumin and ground coriander
  • 1 cup (250ml) bulgur wheat
  • ½ cup (125ml) barley
  • ½ cup (125ml) brown rice
  • 4 cups (1L) vegetable stock
  • 2 cups (500ml) cocktail tomatoes, chopped
  • 1 can (400g) chickpeas, rinsed and drained
  • Salt and milled pepper



  • 1 can (410g) corn kernels, drained
  • ½ cucumber, cut into small cubes
  • 1 red pepper, cubed
  • 1 red onion, chopped
  • Juice (60ml) and grated peel of 1 lemon or lime
  • 1 tsp (5ml) ground cumin
  • 2 tsp (10ml) sugar
  • 2 Tbsp (30ml) vinegar
  • Fresh parsley or coriander, chopped


For serving:

  • 1½ cups (375ml) PnP plain double-cream yoghurt
  • Juice (60ml) and grated peel of 1 lemon
  • Handful fresh coriander, chopped



  1. Heat butter or oil in a medium-sized pot.
  2. Add onion and green pepper and fry for 5-8 minutes or until tender.
  3. Add tomato paste and spices and fry for another 2 minutes.
  4. Add grains and stock and simmer for 30-40 minutes, or until cooked.
  5. Stir through chopped tomatoes and chickpeas. Allow to steam with the lid on for about 5 minutes. Season.
  6. Char the corn kernels on a hot griddle (or pan-fry in oil or butter until golden-brown).
  7. Add corn to other salsa ingredients in a bowl, mix well and season.
  8. Combine yoghurt with lemon and coriander in a bowl. Season.
  9. Serve lemony yoghurt drizzled over pilaf, with salsa on the side.


COOK’S NOTE: Feed a crowd by bulking up on grains, pulses and vegetables like lentils and canned beans.


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