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sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a high-protein alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

Cut one onion into small cubes and chop two cloves of garlic.

Sauté the onion and garlic in olive oil until softened.

Add dry bulgur to the pot and stir it around.

Add tomato paste, turmeric, cumin, salt, and pepper to the bulgur and toast slightly.

Pour in a splash of white wine to the bulgur and let it absorb.

Add equal parts water to the bulgur (1 cup bulgur to 1 cup water), bring to a boil, then remove from heat and let sit for 30 minutes.

Chop fresh herbs including oregano, sage, and thyme, and set aside.

In a separate pan, heat butter and brown the sausages until they have color, not fully cooked.

Remove the sausages and add chopped onions and garlic to the pan, sautéing until soft.

Add tomato paste, paprika, turmeric, and cumin to the onions and garlic, stirring to combine.

Pour in the canned tomatoes and fill the can with red wine, adding it to the sauce.

Add two teaspoons of harissa for heat, and let the sauce simmer without a lid to reduce.

Season the sauce with salt and pepper to taste.

Once the sauce reaches desired consistency, add the sausages back in and let them simmer for another 10-15 minutes.

Prepare a contrast element by mixing Greek yogurt with lemon zest and juice, adding salt to taste.

Serve by distributing bulgur on plates, topping with sausages and sauce, and adding the yogurt mixture on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens