Really Good Bulgur Pilaf
This bulgur pilaf is a simple and nutritious dish that features roasted vegetables like zucchini, bell pepper, eggplant, and cherry tomatoes. It's mixed with sautéed onions, garlic, and spices, and is finished with fresh parsley, lemon juice, and olives. Light but filling, it's perfect for a healthy lunch or dinner.
Ingredients
- 1 small zucchini chopped
- 1 small red bell pepper chopped
- 1 small eggplant chopped
- 1/2 a cup of cherry tomatoes halved
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of ground black pepper
- 1 cup of bulgur dried
- 1 1/2 cup of water
- 1 small red onion minced
- 2 garlic cloves minced
- 1/4 a cup of pitted olives sliced
- Salt to taste I used 1 teaspoon
- 30 to 40 grams of fresh parsley minced
- 2-3 tablespoons of lemon juice
Instructions
- Toss the chopped zucchini, red bell pepper, eggplant, and cherry tomatoes in a bowl with 1 tbsp of olive oil and the cumin, paprika, oregano, and black pepper, ensuring they are evenly coated.
- Spread the seasoned vegetables on a baking tray lined with parchment paper. Roast at 180ºC (350ºF) for 40 minutes until tender and slightly caramelized.
- Rinse the bulgur, then cook it in 1.5 cups of water. Let it simmer gently until all the water is absorbed and the bulgur is light and fluffy. Fluff with a fork to separate the grains.
- In a skillet, heat a tablespoon of olive oil. Sauté the onion until golden, then add minced garlic, cooking until fragrant and soft.
- Stir the cooked bulgur into the skillet and combine. Fold in the roasted veggies and chopped olives, mixing well. Season with salt and cook for another 5 minutes before removing from the heat.
- Sprinkle freshly chopped parsley, and squeeze lemon juice over the pilaf. Give it a final stir, and it is ready to serve.
Video
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