COUSCOUS AND BULGUR PILAF
Categories Herb Side Couscous Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and sauté until tender and pale golden, about 10 minutes. Add bulgur and stir to coat. Stir in 1 1/2 cups Vegetable-Herb Broth. Bring to simmer. Reduce heat to medium-low. Cover and simmer gently until liquid is absorbed and bulgur is tender, about 10 minutes. Remove from heat. Using fork, fluff bulgur. Cover and let stand 8 minutes.
- Meanwhile, bring remaining 1/2 cup Vegetable-Herb Broth to simmer in small saucepan. Combine broth, couscous and remaining 1/2 teaspoon oil in large bowl. Stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 15 minutes. Fluff with fork.
- Mix bulgur into couscous in large bowl. Add parsley, chives and rosemary; toss to combine. Season to taste with salt and pepper.
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Arslan Mehar
[email protected]The pilaf was a bit bland for my taste. I think I'll add more herbs and spices next time.
Zs sami Zs sami
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it and asked for the recipe.
Isaiah Southworth
[email protected]The pilaf turned out great! It was flavorful and the grains were cooked perfectly. I followed the recipe exactly and it came out just as described.
Brenda Donovan
[email protected]This couscous and bulgur pilaf was a delightful dish! The combination of the two grains gave it a unique texture and flavor profile. I especially enjoyed the addition of the toasted pine nuts and dried cranberries, which added a nice crunch and sweet