Bulgur-stuffed veggies

August 28, 2013  • 

 

I am unable to post an exact recipe for this dish; I made it on the spur-of-the-moment, using (I think) coarse bulgur and lentils. 

Use the directions for stuffing zucchini except substitute bulgur for rice and add a handful of cooked brown lentils; the bulgur needs to be soft; pour boiling water over the bulgur for 30 minutes. 


I will revisit this dish at a later date when time allows. 

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Comments

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  1. Rosa says:

    A tasty and wholesome meal!

    Cheers,

    Rosa

  2. Mark Wisecarver says:

    Oh my gosh I have always loved koussa! Don’t thing I ever had it with bulgur though so this is something I’ll try soon. Wouldn’t “time” be better than hot water? I do my best to not cross the Chef threshold of 190f for things like this and remember Sito always using the cold soak method, which of course takes extra time. Since this has bulgar I’ll try it with extra tomatoes. Amazing dish 😉

  3. Kathy says:

    This dish looks fabulous! Reminds me of the stuffed squash my grandmother and mother used to make. I’ve never had it with bulgur and lentils, but it sounds delicious!

    • Joumana says:

      @Kathy; here they same when rice came its appearance, bulgur went and got hung (ignored); it is more a Kurdish tradition; personally i prefer bulgur plus it has more fiber, protein, etc.

  4. Velva says:

    There is an art to stuffing vegetables and I think you mastered it.

    Velva

  5. mediterranian cuisin says:

    i love veggies a lot. i love healthy foods. i will add this to my menu.thank you for sharing!

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