Prep 10 mins
Cook 20 mins
Delicous, vegan and good for your health! I'm making more progress moving from vegetarian to vegan, in part because we have new vegan restaurants opening around us. This recipe comes from the NY Times. You can substitute couscous for the bulgur if you can't find bulgur. It might take a bit less time to cook.
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 1 tablespoon minced garlic
- 1 cup mixed olive, pitted and roughly chopped
- 1 lemon, juice of
- 4 ripe tomatoes, cored and cut into thick wedges
- black pepper
- 1⁄4 cup bulgur
- 8 ounces whole wheat bow tie pasta or 8 ounces other cut pasta
- 3 cups torn arugula leaves
- 1⁄2 cup chopped almonds
- Bring a large pot of water to a boil and add salt. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
- When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook pasta until tender but not mushy. Reserve some cooking water, then drain in a strainer to trap grains with pasta.
- Toss pasta and bulgur with tomatoe mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.