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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Nothing says garden fresh like a handful of aromatic herbs, and while you may be tempted to take bulgur down the well-traveled tabbouleh road, a little deviation can be an excellent thing. In this case, cilantro steps up to the plate, replacing parsley (typical of tabbouleh) and adding distinct flavor to an already intoxicating amount of mint. Toasting almonds in olive oil and then adding both to the mix enhances the nuttiness of the whole grain. Ingredients:
1 cup bulgur |
2 cups boiling-hot water |
2 tablespoon olive oil |
1/4 cup sliced almonds |
1 cup chopped scallions (from 1 bunch) |
1/2 cup chopped cilantro |
1/2 cup chopped mint |
1 tablespoon store-bought roasted-almond oil or olive oil |
1 teaspoon fresh lemon juice, or to taste |
Directions:
1. Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
2. Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
3. Drain bulgur in a medium-mesh sieve, then return to bowl and stir in scallions, herbs, store-bought roasted-almond oil (or additional olive oil), 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.
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