Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for a delicious Burghul bil Kousa (Zucchini Bulgur Pilaf).
Table of Contents
This 30 minute 8-ingredient recipe makes a wholesome one-pot meal. Zucchini Bulgur Pilaf with nutty earthy flavours. It can be enjoyed hot or cold. Ready in 5 easy steps!
What is Burghul bil Kousa (Zucchini Bulgur Pilaf)?
A common name for this dish in Syria is “Abu Shalhoub”. Made of bulgur and zucchini, cooked with a garlic cilantro mix, salt and pepper. It’s simple, but loaded with flavours. Enjoyed as a meal on its own for lunch, or pair it up with side dishes (like barbecue skewers).
There are other variations to the dish. Some regions serve it with hearty ground meat on top. Another popular version of this Burghul bil Kousa is made with tomato sauce instead. It adds a cozy vibe to the meal.
Ingredients You’ll Need
• Bulgur: White coarse bulgur works best in this recipe. Do not use finer texture. The grains should be similar size to rice.
• Zucchini: The dish is all about the zucchini. Simply cooked in oil with salt and pepper, the flavour binds perfectly with the nutty bulgur.
• Cilantro: Essential to the flavour of the dish. If not a fan of cilantro, dried mint or parsley work as a replacement.
• Garlic: Combined with the cilantro to infuse the flavours.
Those are the main ingredients that make up the flavours of the dish. Along with salt and
pepper, water or broth, and some oil to get the cooking started.
How to Prepare the Recipe
There’s very little prep work in this recipe. All there is to it is rinsing the bulgur, dicing the zucchini, finely chopping the cilantro, and mincing (or grating) the garlic. Everything is then combined in one pot to cook and finish off with the rest of the ingredients.
How to Make Burghul bil Kousa (Zucchini Bulgur Pilaf)
The zucchini is first sautéed with olive oil, salt and pepper, until softened and lightly golden. To get that nutty flavour from the bulgur, it’s mixed with the oily zucchini to toast for a few minutes. Then the cilantro garlic mixture is stirred in to infuse the flavour. Covered in water or broth to cook.
How to Serve this Dish
Just like cooking rice, once the time is up, remove the pot from heat but keep the lid closed for another 5 or 10 minutes. Then remove the lid and gently fluff with a fork. This helps get rid of excess moisture. Serve as is, or pair it up with salad or vegan yoghurt sauce. It’s also often served as a side to barbecue skewers.
I personally find it even better as leftovers. Sometimes without heating it – it’s good as is while it’s cold!
Burghul bil Kousa (Zucchini Bulgur Pilaf) – Recipe Card
Burghul bil Kousa (Zucchini Bulgur Pilaf)
Ingredients
- 2 cups white coarse bulgur rinsed
- 1/4 cup olive oil
- 2 large zucchini small dice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 bunch of cilantro finely chopped - See Notes
- 6 garlic cloves finely minced/grated
- 4 cups beefless broth or water - See Notes
Instructions
- Rinse the bulgur under cold water and set aside. Do not soak.
- Add the oil to a large pot over medium-high heat. Toss in the zucchini with salt and pepper. Cook for 5 minutes until slightly softened and changes colour.
- Stir in the rinsed bulgur to toast for a couple of minutes. Combine the chopped cilantro withthe minced garlic in a small bowl (best using a mortar and pestle). Mix it in with the zucchini and bulgur to infuse the flavours with oil for a minute.
- Add the water (or broth). Stir and bring to boil. Turn the heat down to medium-low. Coverwith a lid and cook for 30 minutes, until liquid is absorbed.
- Remove from heat and set aside (keeping the lid closed). Rest for 10 minutes, then fluffwith a fork. Serve as is, or pair it up with salad or vegan yoghurt sauce. Store leftovers to enjoy later cold or hot.
Notes
- Cilantro: Replace with fresh or dried mint (reduce amount to 1 tsp), or parsley, if not a fan of cilantro. Though it’s unique to the flavour of the dish.
- Broth: Vegetable broth works as well. Or use water with extra spices to cook the bulgur (1 tsp seven spice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme,1 tbsp soy sauce, and 2 bayleaves).
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More Delicious Vegan Recipes
- Salata Halabiyyeh (Aleppo Tomato Salad)
- Yalanji (Vegan Middle Eastern Stuffed Vegetables) – 2 Ways
- Middle Eastern Style Stuffed Zucchini in Potato & Eggplant Stew
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