Chunky Veggie Bulgur Salad
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Recipe courtesy of Food Network Kitchen

Chunky Vegetable-Bulgur Salad

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This healthful side dish based loosely on tabbouleh is composed of lightly sautéed vegetables and bulgur wheat, a hearty Middle Eastern grain that is commonly used to make salads, fritters, pilaf and more.
  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 7 cups or 8 side dish servings
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Ingredients

Directions

  1. In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes. 
  2. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside. 
  3. 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. 
  4. 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.

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