|Olive oil||1 Tablespoon|
|Bulgur||1 Cup (16 tbs), uncooked (Cracked Wheat)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped yellow squash||1 Cup (16 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
Heat oil in a nonstick skillet over medium-high heat.
Add bulgur and next 3 ingredients; saute 3 minutes.
Add water and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Stir in squash and tomato.
Cover; cook 5 minutes.