My desire for ice cream got me to the gym last night. I did three miles on the treadmill. The first at 6.3 mph, the second at 6.0 and the last at 5.8. And then I got my ice cream. Hey, whatever gets me off my ass, right? While I was at the grocery store, I bought the ingredients for tonight’s dinner.
2 cups coarse bulgur, rinsed
2 cups hot water
1 medium zucchini, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice (I did not use)
1 small red onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice (I used 1 yellow red pepper)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon tomato paste (I used tomato sauce)
1/4 cup fresh lemon juice
1/2 medium cucumber—peeled, seeded and cut into 1/4-inch dice (I did not peel)
Crushed red pepper
Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.
I really enjoyed this. Since we are moving in a week and a half, I’ve been trying to use up some of the food in the cabinets. I had a bag of bulgur so this recipe worked out well. I didn’t even know I liked bulgur wheat until recently. Growing up, my mom used to make a huge bowl of tabbouleh for herself almost every night. She didn’t use oil in it and it always tasted like sand to me. I only recently realized that it was my mom’s method of cooking the bulgur that I didn’t like and that I actually like tabbouleh and bulgur wheat. Even though this didn’t have any parseley, it was still very similar to tabbouleh.
How is it gym time again? I swear I was just there.