- 1 cup bulgur wheat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 small carrots, diced
- 4 cups reduced-sodium chicken broth
- 1 can (15 oz.) chickpeas (garbanzos), rinsed and drained
- 1 cup fresh or frozen corn kernels
- 1 small red bell pepper, cut into 1-in. chunks
- 1 small yellow bell pepper, cut into 1-in. chunks
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 to 3 small zucchini (about 8 oz. total), trimmed and sliced into 1/4-in.-thick rounds
- 1 to 2 small yellow squash (about 4 oz. total), trimmed and cut into 1/4-in.-thick rounds
- 2 tablespoons lemon juice
- 1/2 cup finely sliced fresh basil leaves, divided
- Olive oil
- calories 382
- caloriesfromfat 32 %
- protein 15 g
- fat 14 g
- satfat 2.4 g
- carbohydrate 55 g
- fiber 9.8 g
- sodium 373 mg
- cholesterol 5 mg
How to Make It
Cook bulgur according to package instructions.
Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.
Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.
Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.