This started with an Epicurious recipe – for Bulghur with Herbs. But I added a lot more to make it a substantial dish. Morgan didn’t like the texture of the bulghur – but there are a few more tries for that. Audrey ate a few bits. I had it for lunch leftover several times. Very good, as the flavors had time to mingle.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.