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Submitted by: Joyce Nissley 12/26/09
Joyce's Notes: When I serve an entrée made with
wine, I like a side dish without wine. This wholesome and delicious side
dish is one of my favorites to make: the onions and parsley can be chopped
ahead, and the pot needs minimal watching when I am busy. Bulghur
wheat and whole wheat couscous are available in natural food stores.
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Bulghur and Couscous
8 Servings |
| Sauté in a
3-quart pot on #4 setting (low heat) |
|
1/2 |
teas. |
Light Olive Oil |
| 1 |
cup |
Chopped Onion |
| Add, and stir
to combine: |
|
1 |
pkg. |
Vegetable Broth, 32
oz., with 550 mg sodium per cup (Swanson Organic brand preferred) |
| 1/2 |
teas. |
Salt (adjust it
up or down for the brand of broth) |
|
Bring broth to a rolling boil. |
|
Turn heat to lowest setting (or remove
to a non-conductive pad). |
| Add, and stir
to combine: |
| 1 |
cup |
Bulghur Wheat, plain |
| 1/2 |
cup |
Whole Wheat Couscous,
plain |
| 1 |
Tbsp. |
Chopped Fresh Parsley,
or crumbled dried garden basil |
|
Cover, and wait 20-25 minutes for
liquid to be absorbed. |
|
Transfer to a warm bowl.
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© Nissley Vineyards 2010
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