Savory Bulgur with Vegetables

1 teaspoon olive oil
1 cup zucchini — chopped
1/2 cup carrots — sliced
1/2 cup sweet red pepper — chopped
1/4 cup scallion — chopped
1/2 cup canned broth — chik’n or veg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
3 cups cooked bulgur

In a large skillet, heat oil. Add vegetables and cook until crisp-tender, about 6 minutes.

Add broth, mustard, lemon juice and garlic powder; bring to a boil. Add parsley and bulgur; heat through.

Serves 6. Yields about 3/4 cup per serving.

Pyrex 3-Piece Glass Measuring Cup Set

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