Courgettes, Feta and Bulgur
A vegetarian dish combining fluffy bulgur, roasted courgettes and raisins, served with a herbed feta cream and pistachios. Enjoy hot, warm or cold.
- 45 min
FlorianShared by @florianA vegetarian dish combining fluffy bulgur, roasted courgettes and raisins, served with a herbed feta cream and pistachios. Enjoy hot, warm or cold.
Preheat the oven to 180 °C.
Cut the courgettes into slices about 1 cm thick.
Pour the bulgur into a baking dish, then spread the raisins over the bottom.
Season the courgettes with the salt and Espelette pepper, then drizzle with two tablespoons of olive oil.
Arrange the courgettes over the bulgur and raisins, then add one and a half times the volume of water relative to the bulgur.
Bake for about 35 minutes, until the bulgur is cooked and the courgettes are al dente.
35 min299 kcal
7 g
73 g
3.6 g
14% RI
28% RI
0% RI
5% RI
2% RI
32% RI
16% RI
21% RI
5% RI
15% RI
20% RI
12% RI
2% RI
0% RI
0% RI
14% RI
0% RI
5/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Prepare the herbed feta cream according to its sub-recipe while the dish is cooking, then refrigerate it so it thickens slightly.
Spoon the herbed feta cream over the dish, drizzle with olive oil and sprinkle with the reserved pistachios and herbs.
Serve hot, warm or cold.
Mash the feta with a fork, leaving a few small pieces for added texture.
Heat the cream without letting it boil.
Gradually incorporate the hot cream into the feta in two additions, until smooth but still slightly textured.
Coarsely chop the mint and cilantro, then stir most of the herbs into the feta cream, reserving the rest for garnish.
Toast the pistachios if desired, then set them aside with the remaining herbs.
Refrigerate the feta cream so it thickens slightly.
Sprinkle the feta cream with the pistachios and reserved herbs before serving.