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Burghul bil Kousa (Zucchini Bulgur Pilaf)


Quick and easy one-pot Vegan Zucchini Bulgur Pilaf (Burghul bil Kousa). Made with only 8-ingredients, and ready in 30 minutes.

Burghul bil Kousa (Vegan Zucchini Bulgur Pilaf)

About The Recipe

  • Minimal Prep Work: Rinsing bulgur, dicing zucchini, chopping cilantro, mincing garlic, then cooking in pot.
  • 8 Ingredients: Mostly pantry ingredients, with fresh herbs and zucchini.
  • One-pot meal: An easy to make, with little clean-up afterwards.
  • Ready in 30 Minutes: A quick meal to make on busy nights.
  • Enjoyed hot or cold: Leftovers are even better cold next day!
Burghul bil Kousa (Vegan Zucchini Bulgur Pilaf)

Ingredients You Need

  • Bulgur: White coarse bulgur is best for texture. Do not use finer bulgur, as the size should resemble rice.
  • Zucchini: Large zucchini, cut into small cubes to cook with bulgur.
  • Cilantro: Freshly chopped herbs. Cilantro is essential here. But dried mint or parsley work (if you’re not a fan).
  • Garlic: Minced or grated to combine with cilantro and infuse the flavour.
  • Olive Oil: To cook the zucchini and toast the bulgur.
  • Water or Broth: Covering the pot to cook the meal.
  • Salt & Pepper: No need for other spices to flavour the dish.
Burghul bil Kousa Ingredients

How To Make Burghul bil Kousa

All there is to it is rinsing the bulgur, dicing the zucchini, finely chopping the cilantro, and mincing (or grating) the garlic. Everything is then combined in one pot to cook and finish off with the rest of the ingredients.

Burghul bil Kousa Ingredients with Text

Sauté the zucchini with olive oil, and salt and pepper, until softened and lightly golden. Stir in the rinsed bulgur to toast for a minute. Mix in the cilantro garlic to infuse the herby aromatic flavours. Cover with water or broth to finish cooking (similar to rice). Remove from heat and set aside (keeping lid closed) to rest for 10 minutes, then fluff with a fork. Serve as is, or pair it up with salad or vegan yoghurt sauce.

Burghul bil Kousa (Vegan Zucchini Bulgur Pilaf) - Cooking in pot

Vegan Zucchini Bulgur Pilaf Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

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Burghul bil Kousa (Zucchini Bulgur Pilaf)

Recipe by Waseem HijaziCourse: Lunch, Main MealsCuisine: Arabic, Middle EasternDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Quick and easy one-pot Vegan Zucchini Bulgur Pilaf (Burghul bil Kousa). Made with only 8-ingredients, and ready in 30 minutes.

Ingredients

  • 2 cups white coarse bulgur, rinsed

  • 1/4 cup olive oil

  • 2 large zucchini, small dice

  • 1 tsp salt

  • 1 tsp black pepper

  • 1/2 bunch of cilantro, finely chopped – See Notes

  • 6 garlic cloves, finely minced/grated

  • 4 cups beefless broth or water – See Notes

Directions

  • Rinse the bulgur under cold water and set aside. Do not soak.
  • Add the oil to a large pot over medium-high heat. Toss in the zucchini with salt and pepper. Cook for 5 minutes until slightly softened and changes colour.
  • Stir in the rinsed bulgur to toast for a couple of minutes. Combine the chopped cilantro with the minced garlic in a small bowl (best using a mortar and pestle). Mix it in with the zucchini and bulgur to infuse the flavours with oil for a minute.
  • Add the water (or broth). Stir and bring to boil. Turn the heat down to medium-low. Cover with a lid and cook for 30 minutes, until liquid is absorbed.
  • Remove from heat and set aside (keeping the lid closed). Rest for 10 minutes, then fluff with a fork. Serve as is, or pair it up with salad or vegan yoghurt sauce. Store leftovers to enjoy later cold or hot.

Notes

  • (1) Cilantro: Replace with fresh or dried mint (reduce amount to 1 tsp), or parsley, if not a fan of cilantro. Though it’s unique to the flavour of the dish.
  • (2) Broth: Vegetable broth works as well. Or use water with extra spices to cook the bulgur (1 tsp seven spice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme,1 tbsp soy sauce, and 2 bayleaves).
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