2 cups bulgur
2 1/2 cups boiling water
2 lemons
1 tablespoon olive oil
1 small red onion, chopped finely
1 cup cherry tomatoes, halved
One 8-ounce yellow summer squash, choppedOne 8-ounce zucchini, chopped
1/2 cup loosely packed mint, chopped
1/2 cup loosely packed parsley, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup loosely packed mint, chopped
1/2 cup loosely packed parsley, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
DIRECTIONS
In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
Meanwhile, grate 1 teaspoon peel and squeeze ¼ cup juice from the lemons and set aside.
In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onion and cook until beginning to soften, 3-4 minutes. Add the tomatoes, squash, and zucchini. Cook until the vegetables are tender, 6-8 minutes, stirring occasionally.
Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, salt, and pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
Enjoy..
