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–+ servings
a qwhite plate with cooked burghul, red capsicum and zucchini
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5 from 3 votes

Tender Lebanese Squash With Burghul

Tender Lebanese squash with burghul is simmered with onions and red bell pepper. Quick, easy and naturally vegan.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, lunch
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 servings
Calories: 119kcal
Author: Janelle Hama

Equipment

  • 1 pot
  • 1 AU Zucchini Corer

Ingredients

  • 650 grams Zucchini flesh or grated zucchini
  • 1 large Onion finely diced
  • ½ cup Red capsicum (bell pepper) finely diced
  • ⅓ cup Bulgur fine or medium grain. Washed and drained.
  • 1 tablespoon Olive oil
  • ½ teaspoon Salt to taste
  • ¼ teaspoon Pepper to taste
  • 1 pinch Paprika to sprinkle on top
Metric - US Customary

Instructions

  • In a pot, over medium heat, add oil and onion and fry until golden. Add the capsicum (bell pepper) and fry until softened.
    1 large Onion, ½ cup Red capsicum, 1 tablespoon Olive oil
  • Stir through the zucchini flesh, burghul, salt, pepper and cover with the lid. Cook for 10-15 minutes or until the burghul is tender. Serve warm or cold with a sprinkle of paprika.
    650 grams Zucchini flesh, ⅓ cup Bulgur, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 pinch Paprika

Video

Notes

Fine or medium gran burghul can be used. The size you choose will alter the cooking time slightly, cook until tender.
Enjoy this Lebanese squash with burghul with pita bread and a side salad or fresh vegetables.
A similar recipe using zucchini flesh is lib koosa

Nutrition

Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 1mg