Ingredients

• 1/2 cup loosely packed fresh mint leaves, chopped
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 2 cups bulgur
• 2 1/2 cups boiling water
• 2 lemons
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 medium yellow summer squash, chopped (8 ounces)
• 1 medium zucchini, chopped (8 ounces)
• Salt and coarsely ground black pepper

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Instructions

1. In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
2. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside.
3. In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally.
4. Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
5. Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein