Name: Zucchini, Pea, and Bulgur Pilaf
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 3 Tbsp. lemon juice; ½ garlic clove, crushed; 1½ tsp. sumac; ½ tsp. ground allspice; ½ tsp. salt; ¼ tsp. freshly ground black pepper; 3 medium zucchini (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces; 2 Tbsp. vegetable oil; ½ tsp. salt; ¾ cup (100 g) bulgur wheat; ½ cup (115 g) frozen peas; ¼ cup (25 g) sliced almonds; Grated zest of 1 lemon; 2 large handfuls mint leaves, roughly chopped; 2 large handfuls parsley, roughly chopped

Zucchini Pea and Bulgur Pilaf in a bowl with lemon wedges on a small plate

Photo by Jonathan Gregson

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that is very popular throughout the eastern Mediterranean, where it is used to stuff vegetables, thicken soups, and serve in warm or cold pilafs such as this one. The grains hold their shape and texture well when dressed, making them handy for preparing in advance and great for picnics. To make this dish more substantial I sometimes add a block of feta, crumbled into large chunks.

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