Rice and grains
ChefFatima Jammoul
Kousa with Bulgur
Kousa with bulgur — a light, healthy vegetarian village-style recipe from southern Lebanon. Delicious in summer; light on the stomach and can be served cold or warm.
Kousa with bulgur, also called the "biqla" zucchini stew — a very simple but tasty recipe from the traditional village cuisine of southern Lebanon.
Ingredients
Start here, then move straight into the method.
- 1 kg zucchini
- 1 large onion
- 4 medium ripe tomatoes
- 1 cup oil
- 1 teaspoon tomato paste (or tomato purée)
- 1 cup medium-coarse whole bulgur
- Salt
- A pinch of black pepper
- For more of Fatima's vegetarian recipes see Majadra (Oven-Baked Rice and Lentils)
Method
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- Finely chop the onion, then sauté it in a little oil until softened.
- Add the zucchini cut into small cubes over the onion and stir until they soften.
- Add the chopped tomatoes along with tomato sauce and water, stir briefly, then leave on the heat to come to a boil.
- After boiling over medium heat for about 10 minutes, add the bulgur with salt and spices and cover the pot.Timers: 10 min
- Keep the pot over medium heat until the bulgur is cooked.
- Serve Kousa with bulgur with yogurt or any salad such as fattoush.
- Fatima Jammoul
- For more of Fatima's vegetarian recipes, see 'Jadra - Well-Cooked Rice'
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Majadra (Oven-Baked Rice and Lentils)
