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Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that is very popular throughout the eastern Mediterranean.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Yasmin Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
- ●saucepan
- ●frying pan
- ●pan
📝 Preparation Steps
1
Dressing
2
Preheat the oven to 400°F/200°C.
3
To make the dressing, whisk together 2 Tbsp. extra-virgin olive oil, 3 Tbsp. lemon juice, ½ garlic clove, crushed, 1½ tsp. sumac, ½ tsp. ground allspice, ½ tsp. salt, and ¼ tsp. freshly ground black pepper small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.
. extra-virgin olive oil2 Tbsp. lemon juice3 Tbsp½ tsp. sumac1
4
Pilaf
5
On a large baking sheet, toss 3 medium zucchinis (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces, with 2 Tbsp. vegetable oil and ½ tsp. salt. Roast for 12–⏱️ 15 minutes, until they are soft but still have some bite. Set aside to cool to room temperature.
medium zucchini (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces3. vegetable oil2 Tbsp
6
Meanwhile, put ¾ cup (100 g) bulgur wheat in a saucepan and top it with enough just-boiled water to cover the grains by 1"/2.5 cm. Cook over medium heat for about ⏱️ 15 minutes, until soft. When the grains are ready, add the ½ cup (115 g) frozen peas and cook for another ⏱️ 2 minutes. Drain, rinse under cold running water, and leave in a fine-mesh sieve in the sink for the excess water to drain.
7
Toast ¼ cup (25 g) sliced almonds in a dry frying pan over medium heat for a few minutes until golden brown, then remove from the heat.
8
Transfer the bulgur and peas to a large bowl. Add the dressing, grated zest of 1 lemon, 2 large handfuls mint leaves, roughly chopped, and 2 large handfuls parsley, roughly chopped, and toss well. Fold in half of the almonds and the zucchini, taste and season with salt if needed, then top with the remaining almonds.
Grated zest of 1 lemonlarge handfuls mint leaves, roughly chopped2large handfuls parsley, roughly chopped2medium zucchini (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces3
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