+

Bulgur with Zucchini and Herbs

Bulgur with Zucchini and Herbs

Ingredients (10)

  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 cup fine-grind bulgur
  • 2 medium zucchini, ends trimmed and cut into small dice
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 cup small-dice red onion
  • 2 teaspoons red wine vinegar
  • 1 to 2 teaspoons finely chopped fresh herbs like thyme, oregano, marjoram, or Italian parsley (optional)
Try Amazon Fresh
Nutritional Information
  • Calories185
  • Fat4.22g
  • Saturated fat0.65g
  • Trans fat
  • Carbs33.93g
  • Fiber6.09g
  • Sugar4.33g
  • Protein6.04g
  • Cholesterol
  • Sodium504.4mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This quick, easy bulgur side dish has yet to meet a main it didn’t like (pictured here with seared scallops).

What to buy: Fine-grind bulgur can be found at your local health food store, gourmet grocery, or online.

Game plan: The bulgur can be made through step 1 up to a day ahead. Refrigerate in an airtight container until ready to use.

This recipe was featured as part of our Whole Grain Recipes photo gallery.

Instructions

  1. 1Combine broth, water, and 1/2 teaspoon of the salt in a small saucepan and bring to a boil over high heat. Add bulgur, stir to combine, and remove from heat. Cover and let sit until tender and all of the liquid has been absorbed, about 30 minutes.
  2. 2Meanwhile, place zucchini in a small bowl, sprinkle with remaining 1/2 teaspoon salt, and toss to combine; set aside.
  3. 3Heat oil in a large frying pan over medium-high heat. When it shimmers, add garlic and onion, season with freshly ground black pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini and cook, stirring rarely, until well browned, about 5 minutes. Stir in vinegar and cook until smell has cooked off, about 30 seconds.
  4. 4Remove from heat and stir bulgur into zucchini mixture. Stir in fresh herbs, if using, and season to taste with salt and freshly ground black pepper.
Load Comments

Recommended from Chowhound

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes
Recipe Round-Ups

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes

by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...

Slab Pies to Feed a Crowd This Thanksgiving
Recipe Round-Ups

Slab Pies to Feed a Crowd This Thanksgiving

by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...

13 Common Cooking Mistakes to Avoid This Thanksgiving
Chowhound Lists

13 Common Cooking Mistakes to Avoid This Thanksgiving

by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...