Cookies Preferences
This came about one afternoon when I needed to fix something quickly for the family lunch and didn't have much on hand. The cupboard did have a bag of fine bulgur and while I'd been hoping for a more substantial grain, I'm so glad I was stuck with it! I prepare it just like couscous before throwing it together with sauteed summer veggies. It's an excellent side to almost anything and would be great to bring to a BBQ and feel free to change the recipe to suit what you might have lurking in your pantry.
2 tablespoons olive oil, plus more to finish
1 red onion, finely sliced
2 garlic cloves, minced
4 corn cobs, kernels removed (or 1.5 cups frozen)
2 medium zucchini, diced
pinch of chili flakes
1 teaspoon turmeric
1/2 teaspoon sweet paprika
2 teaspoons ground cumin
salt and pepper
1 1/2 cups fine bulgur
juice of 2 lemons
2 cups cherry tomatoes halved
1 cup basil leaves
1/2 cup crumbled feta cheese
Place the bulgur in a bowl and just cover it with boiling water. Tightly cover the bowl with plastic wrap and allow to sit while you prepare the rest of the salad.
In a sautee pan heat 2 tablespoons olive oil and cook the onions until they're starting to soften. Now add the garlic and cook for 2 minutes, until fragrant. Add the zucchini along with the spices, stirring well. Add the corn and continue to cook for about 10 minutes until the vegetables and tender. Season to taste with salt and pepper. Uncover the soaked bulgur and fluff it with a fork. Move it to a larger bowl or platter and combine with the cooked vegetables. Stir and add the lemon juice and more olive oil to your liking. Toss in the tomatoes, and top with feta and basil leaves.
