bulgur and 1/4 teaspoon salt in bowl, then stir in the boiling water.
Cover and let stand until all the water is absorbed, about 20 minutes.
olive oil in a large nonstick skillet and saute the onions until
browned, about 15 minutes. Stir frequently to prevent sticking. Remove
from the heat.
tofu, milk, flour, 1 teaspoon salt, nutmeg, and black pepper in a
blender. Blend until smooth. Add to the onions, along with the couscous,
and stir to mix.
oven to 350F. Spread the bulgur in a 10 inch pie pan, then cover it with
the sliced zucchini. Spread the onion mixture evenly over the top,
sprinkle with paprika, and bake until set, about 45 minutes.
recipe and say good bye to the old boring pot pies !