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Kousa

Zucchini with Bulgur Wheat and Tomatoes

Zucchini (courgettes) cooked with bulgur wheat in a tomato sauce

Course Appetizer, Side Dish, Vegan
Cuisine Lebanese
Keyword Easy, vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Zaatar and Zaytoun

Ingredients

  • 2 onions chopped
  • 3 medium sized Zucchini chopped 2cm thick
  • 4-5 medium tomatoes chopped
  • 1 teaspoon tomato concentrate
  • Pinch of black pepper
  • ¼ teaspoon 7 spice
  • 1 cup of coarse bulgur wheat
  • Salt to taste
  • Boiling water to cover approx 2-3 cups

Instructions

  1. Sauté the onions in 2-3 tablespoons of regular cooking olive oil or vegetable oil until golden on medium high heat
  2. In a separate pot, add the fresh tomatoes with a spoon of tomato concentrate and about a cup of boiled water
  3. Add the 7 spice and black pepper to the tomatoes along with approximately half a tablespoon of salt, bring to the boil then reduce the heat to medium

  4. Add the chopped Zucchini to the onions once golden and cook for another 5-10 minutes so that they are half done, then add them to the tomato sauce

  5. Add the bulgur wheat to the pot and enough boiling water to just about cover. Simmer on low heat for about 20-30 minutes, making sure you adjust the salt levels five minutes before the end
  6. Serve with fresh bread, and an optional side plate of herbs and radishes.