Recipe: Bulgur and Couscous with Mixed Vegetables

BULGUR AND COUSCOUS WITH MIXED VEGETABLES

3/4 cup no. 2 medium bulgur
2 cups quick-cooking medium-grain couscous
4 1/2 cups boiling chicken broth, divided use
4 tablespoons softened butter, divided use
2 cups coarsely chopped leeks
2 cups carrots, coarsely chopped
1 small turnip, coarsely chopped
1 small yellow squash, coarsely chopped
1 small zucchini, coarsely chopped
1 cup cooked tiny frozen green peas
Salt and black pepper (to taste)
3 tablespoons finely snipped chives

TO PREPARE THE GRAINS:
Place bulgur in small bowl. Place couscous in larger bowl. Pour 1 cup boiling broth over bulgur. Let stand for 15 or 20 minutes, or until liquid is absorbed.

Add 2 tablespoons soft butter to remaining 3 1/2 cups broth. Pour over couscous. Let stand for 30 minutes, or until pellets swell and liquid is totally absorbed. (Note: Disregard box instructions that read 5 minutes.) Using fork, fluff couscous. Combine with bulgur. Fluff again. Set aside.

TO SAUTE THE VEGETABLES:
In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Add leeks, carrots, turnip, squash and zucchini. Saute for 5 to 8 minutes, stirring frequently, or until leeks are wilted but not brown.

TO COMBINE AND SERVE:
Add vegetables to couscous mixture. Combine. Stir in cooked peas. Add salt and pepper. Stir in chives. Using 2 forks, toss to lighten and combine. Transfer to serving dish. Serve warm. (Note: If prepared in advance, cover with foil and place in preheated low oven until ready to serve.)

Makes 8 servings
Source: The Gourmet Garage Cookbook by Sheryl London and Mel London