This healthful side dish is composed of lightly sauteed vegetables and bulgur wheat, a Middle Eastern grain that is high in fiber and protein, and low in fat and calories.
Total:
55 min
Active:
10 min
Yield:
7 cups or 8 side dish servings
Level:
Easy

Nutrition Info

Total:
55 min
Active:
10 min
Yield:
7 cups or 8 side dish servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 cups bulgur
  • 2 1/2 cups boiling water
  • 2 lemons
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow summer squash, chopped (8 ounces)
  • 1 medium zucchini, chopped (8 ounces)
  • 1/2 cup loosely packed fresh mint leaves, chopped
  • 1/2 cup loosely packed fresh parsley leaves, chopped
  • Salt and coarsely ground black pepper

Directions

Watch how to make this recipe.

In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes. 

Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside. 

In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally. 

Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.

IDEAS YOU'LL LOVE

Watercress Salad

Recipe courtesy of Laura Calder

Beet Salad with Citrus Vinaigrette

Recipe courtesy of Chuck Hughes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here