Adapted from the Hillstone Restaurant Group
3 cups water
1/2 cup couscous
1/2 cup bulgur wheat
3/4 cup coarsely chopped radishes
3 tablespoons diced green onions
3 tablespoons minced Italian parsley
1/2 cup raisins
12 cherry tomatoes
1/3 cup whole roasted, skin-on almonds
½ cup fresh mint leaves
1 tablespoon fresh lemon juice, more to taste
1 tablespoon extra-virgin olive oil, more to taste
Sea salt and fresh ground black pepper, to taste
1 Using a medium saucepan over medium heat , bring 1 1/2 cups water to a simmer. Add the couscous and cook gently until the water is absorbed for approximately 3 minutes. Remove from heat and transfer the couscous to a baking sheet to cool.
2 Using a medium saucepan over medium heat, bring the remaining 1 1/2 cups water to a simmer. Add the bulgur wheat and cook gently until the water is absorbed for about 5 minutes. Remove from heat and transfer to a baking sheet to cool.
3 Using a large bowl, combine the cooled couscous, bulgur wheat, radishes, green onions, parsley, raisins, tomatoes, almonds and mint leaves. Add the lemon juice and olive oil, stirring to coat. Season with salt and pepper, to taste. Taste and adjust seasonings as desired.
Makes 6 servings or about 4 cups
Note: this is a great side dish with grilled fish, as pictured above. If you want to change it up, you can add diced mango, diced avocado, dried cranberries, feta cheese, Michigan cherries, beans- chickpeas, black beans, etc, corn, or even substitute cilantro and lime juice for parsley and lemon to make it Mexican style. This is a fun, easy dish for summer entertaining this July 4th!
Nutrition information per serving: 202 calories, 24% calories from fat, 5g fat, 1g saturated fat, 0mg cholesterol, 34g carbohydrates, 5g protein, 19mg sodium, 5g fiber