Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. Bulgur-wheat berries that have been steamed, dried, and then cracked- is also found in natural food stores.
Recipe information
Yield
Serves 2
Ingredients
1 large shallot, chopped fine
1/2 teaspoon salt
1 tablespoon tarragon white-wine vinegar
1/2 cup bulgur
3/4 cup water
2 teaspoons chopped fresh tarragon leaves
1 tablespoon olive oil
1/4 cup walnuts, toasted lightly and chopped
Preparation
Step 1
In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
Step 2
In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
