Burghul bil Kousa (Zucchini Bulgur Pilaf)
Enjoy the rich flavors of this quick 30-minute Burghul bil Kousa, a zucchini bulgur pilaf, an 8-ingredient recipe for a nutty and satisfying one-pot meal.
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Servings: 4 servings
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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