Bulgur pilaf is made the same as rice, with the same rule of thumb of liquid (water, vegetable stock, chicken stock) to bulgur being 2 to 1. Consider bulgur pilaf your playground! Add chickpeas, and most vegetables sauteed will be good here too.
Slice the zucchini lengthwise into 4 spears, then cut those into 1/4 inch wedges.
In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bulgur and stir until it is lightly toasted and fragrant, and the bulgur begins to show small specs of white, about 3 minutes. Pour in the chicken stock, tuck in the cinnamon stick, add a pinch of salt, and bring to a boil. Reduce the heat and cook, covered, over medium low heat until the stock is absorbed, about 20 minutes.
Meanwhile, cook the zucchini and onion. Melt the remaining tablespoon of olive oil in a sauté pan over medium heat. Add the onion with a pinch of salt and cook, stirring regularly, until it is translucent but not browned. Add the zucchini with a pinch of salt and cook, continuing to stir, until it is bright in color and soft, about 10 minutes total.
When the bulgur is done, remove the lid and let it sit for a few minutes to release some steam and dampness. Remove the cinnamon stick and stir in the zucchini and onion. Taste and adjust the seasoning, then serveimmediately.
This recipe is from https://www.maureenabood.com! Also visit http://www.maureenaboodmarket.com for Lebanese ingredients and tools to love.