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Couscous and Bulgur Pilaf with Herbs

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Couscous and Bulgur Pilaf with Herbs

 

2 tablespoons olive oil, plus 1/2 teaspoon 1 3/4 cups finely chopped onions

1 cup bulgur

2 cups Vegetable-Herb Broth, or broth of choice

1/2 cup couscous

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1/4 teaspoon finely chopped fresh rosemary

 

 

 

 

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.

 

Serves 6.

 

Author: Molyvos Restaurant, New York

Source: Bon Appétit, September 1998

Formatted by Chupa Babi: 03.09.08

 

Rosemary, chives and parsley enhance this delicious combination.

 

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