Middle Eastern · lunch
Braised Green Beans with Bulgur
Vegetable Lubia Bil Zeit Plate
Levantine green beans braised in olive oil with tomato, onion, and garlic, served warm with bulgur, lemon, fresh herb salad, and warm pita for scooping.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
22gFat
62gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Trim green beans and cut into 4cm lengths. Finely dice onion and tomato, grate garlic. Combine bulgur, 300ml hot water, and 0.5 tsp salt in a heatproof bowl, cover. Chop parsley and mint, dice red onion. Mix herbs with 20ml olive oil, 10ml lemon juice, and sumac.
2
Saute
Heat 60ml olive oil in a wide skillet over medium-high for 1 minute. Add diced onion, cook 4–5 minutes until softened. Stir in garlic, cumin, coriander, Aleppo pepper, and cinnamon, toast 30 seconds until fragrant.
3
Build
Stir in tomato paste and cook 1 minute. Add diced tomato and 0.25 tsp salt, simmer 3 minutes until tomato softens. Add green beans, toss 2 minutes to coat in spiced base.
4
Braise
Pour in 240ml hot water and remaining 0.25 tsp salt, bring to gentle simmer, cover, and cook on low 12–14 minutes until beans are very tender and broth thickens to a glossy sauce.
5
Finish
While beans finish, warm oiled pitas in a dry pan 30 seconds per side. Fluff bulgur with a fork.
6
Plate
Mound bulgur on plates, spoon lubia generously over with glossy oil, drizzle 20ml olive oil across. Fan herb salad to one side, set warm pita alongside, serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) flat green beans
- 60ml (1/4 cup) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 2 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp Aleppo pepper
- 0.5 tsp ground cinnamon
- 2 tsp tomato paste
- 300g (10.6 oz) ripe tomato
- 240ml (1 cup) hot water
- 1 tsp fine sea salt
- 120g (4.2 oz) coarse bulgur
- 300ml (1 1/4 cup) hot water
- 0.5 tsp fine sea salt
- 30g (small handful) flat-leaf parsley
- 20g (small handful) fresh mint
- 40g (1.4 oz) red onion
- 20ml (4 tsp) extra-virgin olive oil
- 10ml (2 tsp) lemon juice
- 1 pinch sumac
- 2 pita breads
- 20ml (4 tsp) extra-virgin olive oil
- 2 lemon wedges