Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman
Quick-cooking bulgur is a weeknight salad-maker’s best friend. Unlike rice, which requires a little more precision and patience to get right, bulgur steams in just 10 minutes—simply boil water, add the grains, cover, and turn off the stove. The residual heat is enough to cook the bulgur through with no risk of overdoing it, creating a fluffy base for grain bowls or a hearty mix-in for roasted vegetables or leafy greens.
In this recipe, adding a little ground cumin to the bulgur steaming liquid flavors every bite; the salad gets a hit of smokiness from charred scallions and heat from fresh jalapeño.
What you’ll need
Small Saucepan
$160 $150 At Amazon
Citrus Juicer
$20 $17 At Amazon
Microplane Grater
$18 At Amazon
Cutting Board
$10 At IKEA
