A delicious and easy to prepare side dish in the Moroccan style is suitable for any fried meat or poultry. To make bulgur crumbly and especially mouth-watering, before cooking, fry it in a mixture of butter and olive oil until a pleasant nutty flavor develops. When the cereal is ready, serve with a light refreshing salad of cucumbers, black olives and fresh dill, seasoned with red wine vinegar and olive oil.
Calories 386, total fat 17 g. saturated fats 5 g. squirrels 9 g. carbohydrates 55 g. cellulose thirteen g. cholesterol fifteen mg., sodium 229 mg., sugar 1 g.
Time: 25 minutes
In a saucepan over medium heat, fry 2 tbsp. bulgur in 1-2 tbsp. l butter and olive oil until golden brown and crackle. Add 4 tbsp. water and salt; cover and cook until the liquid is absorbed and the bulgur becomes completely soft, about 20 minutes. Cut the seedless cucumber into slices, mix with 2 tsp. red wine vinegar, 2 tsp. olive oil, 1/4 tbsp. finely chopped dill and a small handful of seedless black olives, cut in half. Serve the cucumber salad on top of the bulgur.