I came across a version of this recipe some time ago somewhere on the Real Simple website. It makes a huge batch and can be a great side dish for a group get-together with some grilled chicken or a fatty fish like salmon. It can also be used as a tasty vegetarian main course- the bulgur is filling and the tangy notes of the olives make for a great balance of flavor.
Here's what you will need:
1 cup uncooked bulgur
1 contained of grape tomatoes- chop in half if they are larger than bite-size
1/2 c kalamata olives, chopped
About 1/3 cup chopped scallions
Chopped fresh parsley & oregano.
S&P to taste
A splash of EVOO (1-2 tablespoons to taste)
A splash of red wine vinegar (to taste)
Cook the bulgur as directed- try not to overcook it, it will become too mushy for this recipe. Toss in the solid ingredients and add EVOO as needed to loosen up the wheat and lightly coat the ingredients. If you have a tasty olive oil, this is the type of recipe you would want to use it for. Taste and season as you go along. I like the splash of red wine vinegar at the end to balance out the dense flavor of the wheat. Again, this is where personal tastes really come in to play.
This recipe can be served warm, cold, or at room temp. I actually preferred it cold after it had had a few hours for all of the flavors to really marinate...which makes it great for a late-night snack or lunch leftovers :)