Grains & Pulses

Bulgur and Squash


1/2 kg winter squash, peeled and cut in chunks
3 tablespoons extra virgin olive oil
Salt to taste
1/2 cup fine or medium bulgur
1/2 medium onion, finely minced
1 teaspoon cumin seeds, lightly toasted and ground
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint
Small romaine lettuce leaves for garnish


1 – Place bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water – Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid

2 – Steam the squash above 3-5cm of boiling water for 15 to 20 minutes until thoroughly tender – Remove from heat, allow to drain (5-10 minutes) and mash with a fork

3 – Heat 2 tbs of olive oil over medium-low heat, and add onion – Cook gently for 10-15 mins. until golden and very tender. Stir often

4 – Add ground cumin and a pinch of salt, and stir together for about 30 seconds – Stir into the bulgur

5 – Add pureed squash and stir together, then transfer to a bowl – Knead the mixture in the bowl with the back of a spoon for a few minutes

6 – Stir in the remaining tablespoon of olive oil, the parsley and the mint -Taste and adjust salt, and add freshly ground pepper

7 – Spoon into a lightly oiled baking dish.┬áServe at room temperature, or heat through in a 150-degree oven until warm.


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