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.
Print
Total:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min
Yield:
7 cups or 8 side dish servings
Level:
Easy

Nutrition Info

Total:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 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.

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