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
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.
