INGREDIENTS
100 g
bulgar wheat ((scant 1/2 cup))
3
medium-large courgettes
1
leek
2 cloves
garlic
2 tbsp
olive oil
1
red pepper
250 milliliters
vegetable stock ((1 cup + 2 tbsp))
2 tbsp
chopped parsley
Salt and pepper
30 g
pine nuts ((4 tbsp))
1 tbsp
olive oil