Greek Style Broccolini with Wheat Bulghur

So, in the interests of furthering my healthy food education, I have decided I am going to try and make a new recipe every day using some seasonal fruit/vegetable and make it either vegan or healthy. Here's the first one: Greek Style Broccolini with Wheat Bulgur! Yeah, it sounds kind of weird and the flavor profile was very different than what I am used to, but once I ate two bites, I couldn't stop. This also was the first time I haven't knee jerked garlic and onions into my recipe (mostly because I didn't have them) and I have to say they weren't missed.

1 cup blanched broccolini (my seasonal veg choice)
3 small crimini mushrooms, very thinly sliced
1 T toasted sunflower seeds
1 T olive oil
8 capers chopped
2 moroccan oil cured olives*, chopped fine
1/2 tsp chiffonaded mint, fresh
1/2 tsp chiffonaded basil, fresh
1 lemon wedge

Bulghur
1/2 cup wheat bulghur
1 cup boiling water
1 tsp mixed mediterranean dried herbs
1 large piece lemon zest

First, boil the water, herbs and zest for the bulghur, add the bulghur, cover and let sit for 20 minutes.

For the veg, saute the olive oil, mushrooms and sunflower seeds until they start to brown. Add the olives and capers and cook until the mushrooms are almost done. Add the broccolini and cook until heated. Finish with a squeeze of lemon and the basil and mint. Take off heat and let cook for 30 seconds. Taste. If it is too salty or sour, add some more olive oil.

*This was my first time trying moroccan olives. They are darker and more pungent than kalamatas and extremely salty. Use sparingly.