Golden Bulgur Bowl
By Russell SelanderPublished on July 5, 2025
Time
35 minutes
Yield
Serves 2
Ingredients
¼ cup medium-grind bulgur 2 tablespoons extra-virgin olive oil, divided8 ounces turkey Italian sausage 1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced ¼ inch thick¼ cup dried apricots, chopped¼ cup plus 1 teaspoon hot water, divided¼ teaspoon table salt, divided¼ teaspoon pepper, divided⅛ teaspoon saffron threads, crumbled1 tablespoon pomegranate molasses ½ teaspoon grated lemon zest 2 cups cooked bulgur, warmed1 ounce Manchego cheese, shaved2 tablespoons pine nuts, toasted
Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You will need a 12-inch nonstick skillet with a tight-fitting lid.
Instructions
- Bring 1 quart water to boil in medium saucepan. Add ¼ cup medium-grind bulgur. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur in fine-mesh strainer and set aside.
- Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 8 ounces turkey Italian sausage and cook until browned on all sides and registers 160 degrees, 6 to 8 minutes. Transfer to cutting board, cover with aluminum foil, and let rest. Slice sausage ½ inch thick on bias before serving.
- Meanwhile, heat 1 tablespoon extra-virgin olive oil, pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add 1 fennel bulb (halved, cored, and sliced ¼ inch thick), ¼ cup dried apricots, ¼ cup water, ⅛ teaspoon table salt, and ⅛ teaspoon pepper, cover, and cook over medium heat for 1 minute. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2 to 4 minutes; set aside until ready to serve.
- Combine ⅛ teaspoon crumbled saffron threads with remaining 1 teaspoon water in large bowl and let sit for 5 minutes. Whisk remaining 1 tablespoon oil, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, 1 tablespoon pomegranate molasses, and ½ teaspoon grated lemon zest into saffron mixture, then stir in bulgur to coat. Divide among individual serving bowls, then top with fennel mixture and sausage. Sprinkle with 2 tablespoons minced fennel fronds, 1 ounce shaved Manchego cheese, and 2 tablespoons toasted pine nuts. Serve.
Time
35 minutesYield
Serves 2Ingredients
¼ cup medium-grind bulgur
2 tablespoons extra-virgin olive oil, divided
8 ounces turkey Italian sausage
1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced ¼ inch thick
¼ cup dried apricots, chopped
¼ cup plus 1 teaspoon hot water, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
⅛ teaspoon saffron threads, crumbled
1 tablespoon pomegranate molasses
½ teaspoon grated lemon zest
2 cups cooked bulgur, warmed
1 ounce Manchego cheese, shaved
2 tablespoons pine nuts, toasted
Ingredients
¼ cup medium-grind bulgur
2 tablespoons extra-virgin olive oil, divided
8 ounces turkey Italian sausage
1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced ¼ inch thick
¼ cup dried apricots, chopped
¼ cup plus 1 teaspoon hot water, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
⅛ teaspoon saffron threads, crumbled
1 tablespoon pomegranate molasses
½ teaspoon grated lemon zest
2 cups cooked bulgur, warmed
1 ounce Manchego cheese, shaved
2 tablespoons pine nuts, toasted
Ingredients
¼ cup medium-grind bulgur
2 tablespoons extra-virgin olive oil, divided
8 ounces turkey Italian sausage
1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and sliced ¼ inch thick
¼ cup dried apricots, chopped
¼ cup plus 1 teaspoon hot water, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
⅛ teaspoon saffron threads, crumbled
1 tablespoon pomegranate molasses
½ teaspoon grated lemon zest
2 cups cooked bulgur, warmed
1 ounce Manchego cheese, shaved
2 tablespoons pine nuts, toasted
Why This Recipe Works
Inspired by the bright, bold flavors of Middle Eastern pilaf, we paired floral bulgur with savory turkey sausage and a saffron-infused pomegranate vinaigrette, which added outstanding flavor and turned our bowl a gorgeous gold color. Dried apricots, cooked with savory fennel and a little water to help plump the apricots, added contrasting texture and pleasant sweetness. We tossed the bulgur with some of the saffron vinaigrette, which emphasized the bulgur's golden tint, then topped it with sausage and our fennel-apricot mixture. A little shaved Manchego was the cherry on top.
Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You will need a 12-inch nonstick skillet with a tight-fitting lid.
Instructions
- Bring 1 quart water to boil in medium saucepan. Add ¼ cup medium-grind bulgur. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur in fine-mesh strainer and set aside.
- Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 8 ounces turkey Italian sausage and cook until browned on all sides and registers 160 degrees, 6 to 8 minutes. Transfer to cutting board, cover with aluminum foil, and let rest. Slice sausage ½ inch thick on bias before serving.
- Meanwhile, heat 1 tablespoon extra-virgin olive oil, pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add 1 fennel bulb (halved, cored, and sliced ¼ inch thick), ¼ cup dried apricots, ¼ cup water, ⅛ teaspoon table salt, and ⅛ teaspoon pepper, cover, and cook over medium heat for 1 minute. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2 to 4 minutes; set aside until ready to serve.
- Combine ⅛ teaspoon crumbled saffron threads with remaining 1 teaspoon water in large bowl and let sit for 5 minutes. Whisk remaining 1 tablespoon oil, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, 1 tablespoon pomegranate molasses, and ½ teaspoon grated lemon zest into saffron mixture, then stir in bulgur to coat. Divide among individual serving bowls, then top with fennel mixture and sausage. Sprinkle with 2 tablespoons minced fennel fronds, 1 ounce shaved Manchego cheese, and 2 tablespoons toasted pine nuts. Serve.
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