Pairs well with Zucchini Bulgur
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Zucchini Bulgur
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A flavorful and light dish combining zucchini and coarse bulgur, sautéed with onions and seasoned with cumin, black pepper, and salt, simmered to perfection. A healthy and delicious vegetarian main course.
00:20:00 total
Serves 4
easy
Main Various
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Ingredients
- coarse bulgur - 2 cups (about two cups)
- zucchini - 500 grams (about half a kilo, cut into pieces)
- small onion - 1 small (chopped)
- olive oil - watch the video to see (for sautéing)
- cumin - watch the video to see (a light sprinkle)
- black pepper - watch the video to see (generous amount)
- salt - watch the video to see (to taste)
- hot water - watch the video to see (enough to submerge bulgur about 1 cm)
- optional chicken broth cubes - watch the video to see (if desired)
Instructions
- Prepare zucchini: Wash and cut the zucchini into halves and then into pieces as shown. Drain them well.
- Sauté onion and zucchini: Heat olive oil in a pot. Add chopped onion and sauté briefly. Add zucchini pieces and sauté on medium heat for a short time.
- Season: Sprinkle generous black pepper and a light amount of cumin over the zucchini and stir well.
- Add bulgur and water: Add the coarse bulgur to the pot. Pour hot water to cover the bulgur about 1 cm. Add salt and optional chicken broth cubes if desired.
- Simmer: Cover the pot and simmer on low heat for about 15 minutes until bulgur is cooked but not too soft.
- Serve: Once cooked, fluff the bulgur and zucchini mixture gently with a fork and serve warm.
