Start to finish: 40 minutes / Servings: 4 to 6
We combine bulgur with quick-pickled grapes and red onion for pops of sweet-tart flavor. Both the bulgur and the walnuts are toasted to bring out their nutty taste. The recipe calls for coarse bulgur, which has a pleasantly chewy bite. Serve at room temperature alongside roasted or grilled chicken, meat or fish.
8 ounces seedless red OR green grapes, halved (1½ cups)
1 small red OR yellow onion, halved and thinly sliced
3 tablespoons cider vinegar
Kosher salt and ground black pepper
½ cup walnuts OR pecans OR almonds
1 cup coarse bulgur
2 tablespoons extra-virgin olive oil
2 cups lightly packed fresh flat-leaf parsley OR mint, roughly chopped
In a large bowl, stir together the grapes, onion, vinegar and ½ teaspoon each salt and pepper; set aside.
In a large saucepan over medium, toast the walnuts, stirring often, until fragrant and lightly browned, 2 to 3 minutes. Transfer to a cutting board; reserve the saucepan. Let the nuts cool slightly, then roughly chop; set aside.
In the same saucepan over medium, toast the bulgur, stirring often, until fragrant, about 1 minute. Add 2 cups water and bring to a simmer over medium-high, stirring occasionally. Cover, reduce to low and cook until all of the water has been absorbed, 12 to 15 minutes. Remove the pan from the heat, uncover and let the bulgur cool slightly, stirring occasionally, for 10 to 15 minutes.
Add the bulgur to the bowl with the grapes and onion; toss to combine. Stir in the oil, parsley and half of the walnuts. Taste and season with salt and pepper. Serve sprinkled with the remaining walnuts.
Optional garnish: Crumbled feta cheese OR blue cheese OR fresh goat cheese (chèvre)