Sunday supper and more

Bulgur salad with yellow squash, zucchini, and portobellos

(Sally Pasley Vargas for The Boston Globe)
July 6, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

1 1/2 cups (10 ounces) medium grind bulgur
3 cups boiling water
4 tablespoons olive oil
1 bunch scallions, thinly sliced
1 summer squash, cut into 1/2-inch dice
1 zucchini, cut into 1/2-inch dice
Salt and pepper, to taste
4 grilled portobello mushrooms, cut into 1/2-inch dice
1 can (15 ounces) chickpeas, drained
1 pint cherry tomatoes, halved
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
4 tablespoons lemon juice

1. In a bowl, combine the bulgur and boiling water. Set aside for 15 minutes, or until the bulgur has softened. With a large spoon, transfer the bulgur to a large fine-meshed strainer set over a bowl. Drain, pressing out excess liquid with the back of the spoon. Wipe out the first bowl and return the bulgur to it. With a fork, fluff the grain and leave to cool to room temperature.

2. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the scallions and cook for 1 minute. Add the summer squash, zucchini, salt, and pepper. Cook, stirring occasionally, for 3 minutes more. Stir in the mushrooms. Set aside to cool.

3. Add the zucchini mixture, chickpeas, tomatoes, mint, parsley, remaining 2 tablespoons olive oil, and lemon juice to the bulgur. Taste for seasoning and add more salt, pepper, or lemon juice if you like.

Sally Pasley Vargas