Bulgur Primavera

  • 1 14 1/2 oz. can vegetable broth
  • 1/4 cup finely chopped mint
  • 1 cup #3 coarse bulgur
  • Grated peel of 1 large lemon
  • 1 thinly sliced green onions
  • 4 to 5 tbsp. fresh lemon juice
  • 1/2 cup frozen peas
  • 2 tbsp. olive oil
  • 1 medium zucchini (finely chopped)
  • 1 medium clove garlic (pressed)
  • 1 medium carrot (peeled and shredded)
  • 1/2 tsp. salt
  • 1/2 cup finely chopped parsley
  • 1/4 tsp. freshly ground black pepper
  1. Bring the broth to a boil. Pour over the bulgur in a medium bowl and let sit 30 minutes. Drain off any excess broth through a fine sieve; spread on paper towels to absorb excess liquid. Add the green onions, peas, zucchini, carrot, parsley, mint, and lemon peel to the bulgur. In a small jar combine 4 Tbsp. lemon juice, olive oil, garlic, salt, and pepper. Pour over the salad and refrigerate. Just before serving taste and add the additional lemon juice if necessary.