Saffron Bulgur with Summery Vegetables

• 2 cups Vegetable Broth
• 3/4 cups Bulgur
• 1 pinch Saffron
• 2 Tablespoons Extra-vrgin Olive Oil
• 1 cup White Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1 whole Small Hot Chile Pepper, Minced
• 1/2 cups Red Bell Pepper, Diced
• 1 whole Zucchini, Halved Crosswise, Then Lengthwise, Then Into Thin Half Moons
• 1 cup Cherry Tomatoes
• 1/4 cups Lemon Juice
• 1 cup Fresh Cilantro
• 2 cups Arugula
• 3 Tablespoons Soft Goat Cheese
• 1/4 cups Sunflower Seeds, Toasted
• 1/2 teaspoons Coarse Salt
• 1/2 teaspoons Freshly Ground Pepper

1. Bring the veggie broth to a boil and add the bulgur.
2. Stir to combine and add the saffron.
3. Cook 10 minutes then remove from heat.
4. Heat the oil in a medium skillet over medium.
5. Add the onion, garlic and chile pepper and cook about 5 minutes, until softening.
6. Add the bell pepper, zucchini, cherry tomatoes and the lemon juice.
7. Cook another 10 minutes, then toss in half of the cilantro.
8. Go ahead and add the arugula at this point.
9. Season with salt and pepper, and stir in half the goat cheese.
10. (I KNOW.)
11. Add the veggie mixture to the bulgur and stir to combine.
12. Serve with remaining cilantro, goat cheese and toasted sunflower seeds.
13. Salt and pepper to taste.
14. Wawndaful!

vegetable broth, saffron, extravrgin olive oil, white onion, garlic, pepper, red bell pepper, zucchini, tomatoes, lemon juice, fresh cilantro, arugula, goat cheese, sunflower seeds, salt, freshly ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/saffron-bulgur-with-summery-vegetables/ (may not work)