Zucchini Bulgur

Zucchini bulgur is a moist pilaf, featuring zucchini and bulgur simmered with onions and red bell pepper. Quick, easy and naturally vegan.

For such an uncomplicated dish that works beautifully as both a main course (I love it for brekky) or a side, zucchini bulgur offers an impressive burst of flavor, showcasing yet another delightful example of a naturally vegan Lebanese recipe. In Arabic, we refer to this dish as "kousa bil burghul", which translates to "zucchini with bulgur."

Unlike a typical pilaf, the texture of zucchini bulgur is moist and slightly more liquid, thanks to the natural juices of the zucchini. This is perfect for scooping up with warm pita bread, as it’s traditionally served alongside it.

In the realm of Lebanese cuisine, there are numerous zucchini recipes for zucchini haters that might just change their minds. One can explore variations like lib koosa, which bears a resemblance to this dish, kousa baba ganoush, or give stuffed kousa a try for a heartier option.

Key Ingredients You’ll Need

In my family, zucchini bulgur often came to life as a delicious byproduct of our stuffed zucchini preparation (I linked that recipe earlier on) but you can see how to use an electric zucchini corer here.

Since hollowing out each zucchini leaves behind a substantial amount of zucchini flesh (see picture above), this dish emerged as a creative solution.

However, you don’t need to go through that process; simply grate zucchini, skin and all, and you’ll be on your way to a tasty meal.

Storage

If you find yourself with any leftovers, be sure to store them in an airtight container in the fridge, where they will stay fresh for up to five days.