Chunky Vegetable-Bulgur Salad
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
32
Spice
45
Sweetness
56
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Bulgur2.5 cups
Water (boiling)2
Lemons1 tbsp
Olive Oil1 small
Red Onion (finely chopped)1 cup
Cherry Tomatoes (halved)Directions:
1
In a large bowl, stir together the bulgur and boiling water
2
Cover and let stand until the liquid is absorbed, about 30 minutes
3
Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside
4
In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot
5
Add the onions and cook until beginning to soften, 3 to 4 minutes
6
Add the tomatoes, squash and zucchini
7
Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally
8
Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper
9
Spoon the mixture into a container with a tight-fitting lid
10
It can be refrigerated up to 1 day
11
Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein