This super easy, clean recipe is great as a side dish for dinner or for a light lunch with some grilled chicken or tofu! I love all sorts of grains, quinoa, farro, buckwheat (check out my buckwheat granola recipe here!), and I recently fell in love again with bulgur when a client of mine requested tabbouleh, which lead me to creating this modified version!

And don’t sweat it if you do not have every herb listed in the recipe, use what you have on hand, or dried herbs, whatever, you can’t go wrong! No almonds? Try walnuts or pistachios, oh, or pine nuts – they would be tasty!!

Herbed Bulgur with Almonds

Serves 4 (2/3 cup each)

Ingredients:

1 1/4 cups water

3/4 cup bulgur

1/3 cup chopped parsley

1/3 cup chopped cilantro

2 scallions chopped

1/2 cup toasted sliced almonds

1 1/2 tsp. orange rind

1 1/2 tsp. extra-virgin olive oil

1/2 tsp. garlic powder

salt & pepper to taste

Directions:

1. Bring water and bulgur to boil in a saucepan.
2. Cover and simmer for 12 minutes.
3. Take off heat and Let stand 5 minutes.
4. Stir in parsley and remaining ingredients.

BONUS INFO: 175 calories per serving!!

Click here to download a printable copy of the Herbed Bulgur with Almonds Recipe