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Category: Main Course
Bulghur with Currants, Chickpeas, and Zucchini/ Sliced Tomatoes - TastyPlanner.com
Chef: Lisagold
The popular Middle Eastern salad Tabbouleh is made with bulghur. This is an interesting twist.
Recipe Source: Vegetarian Minute Meals
Ingredients
3/4 cups medium bulghur wheat
1 1/2 cups water
1/3 cup dried currants (or raisins if you can't find currants)
2 teaspoons honey
1 teaspoon Caribbean spice blend
3 small zucchini
15 oz) chickpeas
1/3 cup chopped onions
5 medium, vine-ripe tomatoes
2 tablespoons quality balsamic vinaigrette
2 oz_ garlic-and-herb cheese spread, such as Boursin
Instructions
1. Make Bulghur. In a large saucepan, stir together the bulghur, water, currants, honey, spice blend, and salt. Cover and bring to a boil over high heat.
2. Meanwhile, trip the zucchini, halve lengthwise, and slide. Rinse and drain the chickpeas.
3. Stir the zucchini into the pan. Reduce the heat to low, cover and simmer for 5 minutes. Stir in the chickpeas and chopped onions. Remove the pan from the heat and let stand, still covered, for 10 minutes.
4. Make the tomatoes. Rince the tomatoes, pat dry, and thinly slice. Arrange the slices on a serving plate and drizzle with the vinaigrette.
5. Crumble cheese over the tomatoes.
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