Bulgur Wheat with Charred Broccoli and Lemon Tahini
Aromatic and textured bulgur wheat pairs impeccably with the smoky flavor of charred broccoli, all brought together by a zesty lemon tahini sauce. This dish is a celebration of Mediterranean flavors, perfect as a hearty side or a light standalone meal.
Equipment
- Medium saucepan with lid
- Grill pan or cast-iron skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup bulgur wheat 180g
- 2 cups water 473ml
- 1 large head of broccoli, cut into florets about 1 pound / 450g
- 3 tablespoons olive oil 45ml, divided
- Salt and pepper, to taste
- 2 tablespoons tahini 30ml
- 1 lemon, juiced about 3 tablespoons / 45ml
- 1 garlic clove, minced
- 1 teaspoon honey 5ml
- 1/4 teaspoon cayenne pepper
- 1/4 cup parsley, chopped 15g
- Lemon zest, for garnish
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat and a pinch of salt, then reduce the heat to low. Cover and simmer for about 12-15 minutes, or until the water is absorbed and the bulgur is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
- While the bulgur is cooking, preheat a grill pan or cast-iron skillet over medium-high heat. Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Grill the broccoli in batches, turning occasionally, until they are charred and tender, about 8-10 minutes. Remove from heat and set aside.
- For the lemon tahini sauce, whisk together tahini, lemon juice, remaining 1 tablespoon of olive oil, minced garlic, honey, cayenne pepper, and a pinch of salt in a small bowl until smooth. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
- In a large mixing bowl, combine the cooked bulgur wheat with the charred broccoli. Drizzle with the lemon tahini sauce and toss to coat evenly.
- Garnish with chopped parsley and lemon zest. Serve warm or at room temperature.
Notes
For a vegan version, substitute honey with maple syrup or agave nectar.
Bulgur wheat can be replaced with quinoa or couscous for a gluten-free alternative.
The lemon tahini sauce can be prepared ahead of time and stored in the refrigerator for up to one week.