Lemony Bulgur with Zucchini, Olives, and Ricotta Salata
"From Mark Bittman cookbook, "How to Cook Everything Fast". If you can't find ricotta salata, you can substitute with feta cheese."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (340.4 g)
- Calories 406.4
- Total Fat - 22.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 31.4 mg
- Sodium - 83.3 mg
- Total Carbohydrate - 42.1 g
- Dietary Fiber - 10.7 g
- Sugars - 6.1 g
- Protein - 14.7 g
- Calcium - 217.2 mg
- Iron - 3.4 mg
- Vitamin C - 81.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring 2 cups water to a boil. When the water comes to a boil, turn the heat to low.
Step 2
Put 1/4 cup oil in a large skillet over medium-high heat. Trim and chop the zucchini into 1/2-inch pieces; put it in the skillet. Trim, peel, and chop the onion; add it to the skillet. Sprinkle with salt and pepper and cook, stirring occasionally until the vegetables are browned and soft, 10 to 12 minutes. When the vegetables are browned and soft, stir in the garlic, lemon zest and 1 teaspoon cumin. Cook, stirring until fragrant, a minute.
Step 3
Stir 1 cup bulgur and the boiled water into the skillet; cover and turn off the heat. Let steep until the bulgur is tender, 10 to 15 minutes.
Step 4
When the bulgur is tender, add the parsley, olives, ricotta salata, and squeeze in the lemon juice; fluff with a fork. Taste and adjust the seasoning and serve.
Tips
No special items needed.
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