A Mediterranean Mashup of Sunshine and Flavour. The bulgur is nutty and chewy, the courgettes are tender and sweet, and the herbs add a bright and herbaceous note. The vinaigrette dressing ties it all together with a tangy and acidic kick.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Recipes with Bulgur.
Bulgur with Courgettes
Servings: 6 People
Ingredients
- 350 g Bulgur
- 2 tbsp Vegetable Stock , powder
- 800 ml Hot Water
- 4 Courgettes , thinly sliced
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Dry Coriander , ground
- ½ Cup Fresh Parsley , leaves picked and roughly chopped
- 3 Scallions , white and green parts, finely sliced
- 3 tbsp Vinaigrette Dressing , recipe in ‘Dressings’ section
- 1 tbsp Hot Pepper Sauce
- 1 tbsp Sumac
- ½ tsp Sea Salt
- ½ freshly ground Black Pepper
Instructions
- Start by adding the bulgur and the vegetable stock in a glass bowl. Pour the hot water, give it a good stir and cover with cling film for 35’. Pass through a sieve to remove and excess water and keep aside.
- Use a large frying pan and place on high heat. Pour the oil and wait for a minute or so to heat up well. Toss in the courgettes and fry for about 6’ while tossing frequently. A minute before removing from the pan season with the salt and pepper and sprinkle the coriander. Remove from the pan to a plate lined with kitchen paper to absorb any excess oil. Keep aside.
- To build the dish add into a large serving bowl the bulgur along with the courgettes, spring onions, parsley and mix well. Add the hot pepper sauce and the sumac into the dressing, mix and pour all over the bulgur. A final mix is all is needed. Serve on its own or with any kind of meat.
