You can sub other grains, such as couscous, millet, quinoa–the cooking times and liquid amounts will vary, as will the cooking times for the grade of bulgur, coarse or fine. Follow package instructions or use your own method for cooking the grain.
2 c water or broth
1 c bulgur or other grain
salt, to taste
4 T extra virgin olive oil, or other vegetable or nut oil
2 T lemon juice or vinegar
1 scallion, finely chopped
pepper, to taste
2 c halved, pitted fresh sweet cherries
1/2 c chopped fresh herb(s)
1/3 c chopped walnuts or other nuts
1. Bring the water or broth to the boil in a saucepan. Stir in the bulgur and salt. Cover, reduce heat, and cook until water is absorbed and bulgur is tender, about 15 minutes.
2. Meanwhile, in a serving bowl, combine oil, lemon juice, scallion, more salt, and pepper.
3. When bulgur is done, transfer to bowl and stir to combine with dressing. Let cool to room temperature or put in fridge, uncovered, until cool.
4. Add cherries, herb(s), and walnuts. Gently toss. Taste for seasonings.