|1 1/2||cups (10 ounces) medium grind bulgur|
|3||cups boiling water|
|4||tablespoons olive oil|
|1||bunch scallions, thinly sliced|
|1||summer squash, cut into 1/2-inch dice|
|1||zucchini, cut into 1/2-inch dice|
|Salt and pepper, to taste|
|4||grilled portobello mushrooms, cut into 1/2-inch dice|
|1||can (15 ounces) chickpeas, drained|
|1||pint cherry tomatoes, halved|
|1/2||cup chopped fresh mint|
|1/2||cup chopped fresh parsley|
|4||tablespoons lemon juice|
1. In a bowl, combine the bulgur and boiling water. Set aside for 15 minutes, or until the bulgur has softened. With a large spoon, transfer the bulgur to a large fine-meshed strainer set over a bowl. Drain, pressing out excess liquid with the back of the spoon. Wipe out the first bowl and return the bulgur to it. With a fork, fluff the grain and leave to cool to room temperature.
2. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the scallions and cook for 1 minute. Add the summer squash, zucchini, salt, and pepper. Cook, stirring occasionally, for 3 minutes more. Stir in the mushrooms. Set aside to cool.
3. Add the zucchini mixture, chickpeas, tomatoes, mint, parsley, remaining 2 tablespoons olive oil, and lemon juice to the bulgur. Taste for seasoning and add more salt, pepper, or lemon juice if you like.
Sally Pasley Vargas