A versatile alternative to couscous, this is a summer starch that doesn't have to be served warm. If you have fresh or cooked leftover vegetables in the kitchen, toss them in to make a main-course salad. You can also play with the herbs to suit the dishes this will accompany.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
3
/4 cup bulgur
1
cup boiling-hot water
1
/4 cup chopped fresh dill
2
tablespoons chopped fresh tarragon
2
tablespoons thinly sliced fresh chives
1
tablespoon olive oil
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Preparation
Combine bulgur and boiling-hot water in a large bowl and let stand 20 minutes. Fluff with a fork and stir in herbs, oil, and salt and pepper to taste.