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Bulgur Veggie Medley

Bulgur Veggie Medley


Makes 6 :Servings

Prep: 10 minutes

Cooking Time: 25 minutes

Serving size 1/6 of recipe

Calories 174 Protein 6 g Carbohydrates 35 g Fat 3 g Fiber 9 g Sugar 4 g Sodium 15 g

  • 2 cups no-salt-added vegetable stock
  • 11/2 cups bulgur or quinoa or whole wheat couscous
  • 1/2 medium eggplant, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • olive oil spray
  • 1/3 cup finely diced red onion
  • 10 cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/3 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • sea salt and black pepper
  • juice of 1 lemon


  1. Preheat the oven to 420°F
  2. Line a baking sheet with parchment paper
  3. Bring the stock to a boil in a medium saucepan over high heat
  4. Add the bulgur and reduce to a simmer
  5. Cover and cook until all the liquid is absorbed, about 20 minutes
  6. Place the eggplant and zucchini pieces on the baking sheet and spray with olive oil
  7. Roast in the oven until the vegetables are crisp-tender and lightly browned, about 20 minutes
  8. Allow the veggies to cool slightly after roasting, then place them in a large bowl with the cooked bulgur, onion, tomatoes, olive oil, mint, and parsley and fold together
  9. Season to taste with salt, pepper, and lemon juice
  10. Store in an airtight container for up to 5 days in the fridge

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