Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash dish, but it's healthier, lower in fat and wonderful. This is also a low glycemic dish. You can serve this as a side to meat, or serve as is with a side salad and some apple slices.

Ingredients

2 serv.

butternut squash, peeled and diced↗1
bulgur wheat, cooked and per instructions↗1 1⁄4 cups
reduced-fat feta cheese, cubed↗1 1⁄4 cups
dried sage↗1⁄2 teaspoon
fresh ground black pepper↗
agave syrup or 1 tablespoon sugar↗1 tablespoon
lemon, juice of↗1

Step-by-step instructions

1
Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
2
Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
3
combine the agave syrup with lemon juice, drizzle over and serve.
4
The dish also goes well with cinnamon, chilli, coriander and nutmeg.

Source: food.com

Original recipe ↗

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