Basic Bulgur or Couscous

Makes: 4 to 6 servings

Time: Less than 30 minutes

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Bulgur is already partially cooked, so it’s easier to prepare than other grains. It’s also light and fluffy, with a dry texture that’s perfect for soaking up butter or oil, pan juices, dressings, and sauces. Couscous cooks up in just the same way and can be used pretty much interchangeably with bulgur.

• 1 cup bulgur or couscous

1. Bring a kettle of water to a boil. Put the bulgur or couscous in a bowl and pour 2½ cups boiling water over it. Stir once and let it sit.
2. Fine bulgur will be tender in 5 to 10 minutes, couscous in 10 minutes, medium bulgur in 15 to 20 minutes, coarse bulgur in 20 to 25. If any water remains when the bulgur is tender, squeeze the bulgur in a clean kitchen towel or put it in a fine-meshed strainer and press down on it. For couscous, simply drain it. Season and serve as you like. Use, cover and let sit at room temperature for up to several hours, or cool, cover, and refrigerate for up to 3 days.