Artichoke & Orange Bulgar

Artichoke & Orange Bulgar

4.00rating out of 5

(62 reviews from our customers)

Prep Time

30 min



Use within

6-7 days

The delicious warm red onion, butter bean and bulgur wheat salad is combined with zingy orange and dried cranberries to create a fusion of Middle East and Mediterranean cuisine.

Prep Time

30 min



Use within

6-7 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
75g Bulgur wheat †
1 tin of artichoke hearts
1 tin of butterbeans
2 celery sticks †
30g dried cranberries
1 orange
Pumpkin Seeds
30g pumpkin seeds
1 red onion
10g fresh thyme
1 vegetable stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 75g bulgur wheat<span class="strong">†</span>
  • Can of artichoke hearts
  • 1 can of butter beans
  • 1 celery stick<span class="strong">†</span>
  • 30g dried cranberries
  • 1 orange
  • 30g pumpkin seeds
  • 1 red onion
  • 10g thyme
  • vegetable stock pot<span class="strong">†</span>
Typical Values per 100g per serving
Energy 384 kJ
91 kcal
2302 kJ
548 kcal
of which saturates
1.7 g
0.4 g
10.2 g
2.2 g
of which sugars
14.6 g
4.9 g
87.6 g
29.6 g
Fibre 4.4 g 26.3 g
Protein 4 g 23.7 g
Salt 0.56 g 3.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
75g bulgur wheat
Can of artichoke hearts
Artichoke hearts, water, salt, citric acid
1 can of butter beans
butter beans, water, salt, ascorbic acid
1 celery stick
30g dried cranberries
cranberries, cane sugar, sunflower oil
1 orange
30g pumpkin seeds
Pumpkin seeds
1 red onion
10g thyme
vegetable stock pot
water, carrots, leek, red bell pepper, CELERIAC (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (CELERY, carrots, leek, onions 0.9%), spices (CELERY seeds, lovage root, nutmeg, pepper) gelling agents (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin.
  • Allergens highlighted by † (wheat-gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Drain the artichokes and pat dry

Place the artichokes on an oven-proof tray, coat well with 1-2 tbsp olive oil and sprinkle with the pumpkin seeds

Put in the oven for 15 min or until brown


Boil a kettle

Add the bulgar wheat, stock cube(s) and cranberries to a pot, add 135ml (270ml) of boiling water, cover with a lid and place on a medium-low heat

Simmer for 5 min or until almost all the water is absorbed

Remove from the heat and allow to rest with the lid on for 10 min or until all the water has been absorbed


Meanwhile, peel and dice the onion(s) finely

Remove the thyme's leaves and discard the stems

Grate the zest of the orange(s) and slice the celery (approx. 1cm)


Add 1-2 tbsp of olive oil to a large pan on a medium heat

Once the oil is hot, add the onion, thyme and orange zest and cook for 5 min or until the onion is soft

Cut the orange(s) in half


Add the celery to the pan

Cook for 3 min or until the celery is warm through, stirring constantly

Check the artichokes and remove from the oven if the pumpkin seeds are beginning to burn


Meanwhile, drain and rinse the butter beans

Add the butter beans to the pan

Cook for 2 min or until the beans are warm through, stirring occasionally


Squeeze the juice of the orange(s) over the pan and mix well

Season to your taste with salt and pepper

Remove the artichokes from the oven if you haven't already


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Add the butter bean mixture to the bulgar wheat, mix well and serve with the roasted artichokes


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