This healthful side dish is composed of lightly sauteed vegetables and bulgur wheat, a Middle Eastern grain that is high in fiber and protein, and low in fat and calories.
Recipe courtesy of Cooking Channel
Save Recipe Print
55 min
10 min
30 min
15 min
7 cups or 8 side dish servings

Nutrition Info



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 1/4 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 onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally. 

Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day. 

Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Chunky Chicken Chowder

Recipe courtesy of Sunny Anderson

Chunky Blue Cheese and Yogurt Dip

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Potato Salad

Recipe courtesy of Ina Garten

Caprese Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories