Moroccan Bulgur Casserole

Prep: 15 minutes Cook: 40 minutes



  • 3 cups water
  • 1 onion, chopped
  • 1 tsp garlic, minced
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • dash cayenne
  • 15 ounce can chopped tomatoes
  • 15 ounce can garbanzo beans, drained and rinsed
  • 1 cup uncooked bulgur wheat
  • 2 medium sweet potatoes or yams, peeled and cubed
  • 1/2 cup raisins
  • 1/3 cup cilantro, finely chopped


Place 1/4 cup of the water in a large pot with the onion and garlic. Cook, stirring occasionally, for about 5 minutes. Add the cumin, coriander and cayenne. Stir well to mix. Add the remaining water, the tomatoes, garbanzo beans, bulgur, and sweet potatoes or yams. Mix well, bring to a boil, reduce heat, cover and cook about 30-35 minutes, until potatoes are tender. Add raisins and cilantro, mix well. Remove from heat and let rest for a minute or two. Serve warm or at room temperature.

Hint: Sweet potatoes and yams are root vegetables, although the yams you see in most supermarkets in the US are not true yams. Usually the sweet potatoes that are a deeper orange color are labeled yams. They tend to be sweeter and more moist than those labeled as sweet potatoes. Both varieties will work in this recipe, but I most often use the kind that are labeled yams. Cut the peeled pieces into about 1/2 inch chunks. To make this a bit more spicy, increase the amount of cayenne pepper.