I love Middle Eastern cuisine, but when it comes to cooking it I usually stay in my comfort zone and stick to just a few familiar staples. When I learned many years ago how easy preparing couscous was, it quickly became my Middle Eastern best friend and I spent a decade ignoring any other options.
Even though couscous is indeed delicious and extremely versatile, my culinary loyalty was keeping me from discovering other enticing ingredients. Bulgur wheat was one of them.
It was not until a few weeks ago that I ventured into preparing a traditional Tabbouleh salad the way it’s supposed to be made: with bulgur. It also was not until then that I realized how much I had been missing out on!
This mysterious ingredient (which is simply cracked wheat) is now my new couscous. I’ve discovered how much I like it, how well it adjusts to so many other flavors and textures, and (my favorite part) how effortless it is to make! This is one of my first experiments with it. I hope you like it.