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| Prep | 2 min |
Method
Place the bulgur in a bowl and pour over 2/3 cups of stock or boiling water. Stir well, cover with foil and steam for 15 minutes, or until the water has absorbed.
In a frying pan, heat 1 teaspoon of oil over medium heat. Add onion and garlic and sauté for 2 to 3 minutes. Add zucchini and sauté for 6 to 8 minutes, or until softened. Add peas, chickpeas and baby spinach and stir until spinach has wilted. Squeeze over lemon juice. Fluff bulgur with a fork and add to the chickpea and vegetable mix. Season and drizzle with remaining oil. Transfer into two bowls and enjoy!
TIP: If preferred, substitute bulgur for wholemeal couscous.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 2.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 490 |
| Protein | 21.7 g |
| Total fat | 7.2 g |
| - Saturated fat | 1.4 g |
| Total carbohydrates | 73.5 g |
| - Total sugars | 10 g |
| Fibre | 22.3 g |
| Sodium | 266 mg |
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