Bulghur Couscous with Veggies
Submitted by Frannie
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| prep time: 5 minutes | cooking time: 30 minutes | makes 6 servings |
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| Low-fat, nutritious, delicious, a clear-out-your-fridge recipe where you can use pretty much any combination of vegetables you like...goes great with Sundried Tomato Pesto. |
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Equipment:
Ingredients
Ingredients for the bulghur
1 cup dry bulghur
1 1/4 cup water
Dash salt
1/4 cup parsley, chopped
2 Tablespoons sesame seeds (or chopped walnuts)
2 Tablespoons flax oil (optional)
2 Tablespoons olive oil
1 zucchini, cut in half lengthwise then chopped
1 red onion, chopped coarsely
6 mushrooms, quartered
1 red pepper, chopped
3 cups fresh spinach leaves
1 clove garlic, chopped
Dash salt & fresh pepper
Sun-dried Tomato Pesto (optional)
Directions
Place bulghur, water and salt in a pot, bring to a boil, then cover and keep on minimum heat for 10 minutes.
Remove from heat, fluff with a fork and stir in parsley, sesame seeds and flax oil. Cover and set aside.
While bulghur is cooking: In a large pan, heat olive oil and place all the chopped vegetables at once. Stir-cook for 5-10 minutes on high heat. Add spinach leaves, garlic, salt and pepper, turn heat down to medium-low and continue cooking til spinach is just wilted and vegetables are just cooked (tender-crisp), about 5 minutes.
To serve...
Ladle bulghur into serving bowls, top with veggies and drizzle with pesto, if using, over top of everything. Lovely with a lettuce leaf salad. |
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Reviews (add your own)
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| Meghan wrote on Thursday May 05th, 2005 08:31 PM |
 four soybeans |
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Absolutely delicious when paired with the Sun-Dried Tomato Pesto. An easy, quick meal. One of my new favorite recipes. |
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