Nice and simple. A salad or a side. Blueberries would also work here, instead of or with cherries. Bulgur can be cooked or it can just be soaked in hot water until the liquid is absorbed. You can also steam it as is done in Middle Eastern cuisine with couscous, but that is a rather elaborate and somewhat time-consuming process that I cannot read about without a shudder.
1 c bulgur
2 c water or broth/stock
salt and pepper, to taste
2 T extra-virgin olive oil
3 T lemon juice, or mild vinegar
1 shallot, minced; or 1 scallion and 1 small clove garlic, minced
2 c or so halved, chopped sweet cherries (leave blueberries whole)
1/2 – 3/4 c chopped fresh herb, one kind or a combination
1/4 c chopped walnuts; or chopped pecans or whole pine nuts, toasted if you like
lettuce leaves, or similar, for serving as a salad
1. Bring 2 c of water to the boil, add some salt and the bulgur. Cover and either remove from heat and let stand until the liquid is absorbed or turn the heat to low and cook for about 15 minutes or so, until the water is absorbed. The texture of the bulgur, fine, medium or coarse will also determine the cooking time, fine needing less time than coarse. If some liquid obstinately refuses to be absorbed, you can drain it off. Or, prepare according to package instructions or your personal preference.
2. Meanwhile, in a serving bowl, combine the oil, lemon juice, shallot, salt, and pepper.
3. Add prepared bulgur and stir to combine. Taste and add more oil and/or lemon juice. Refrigerate, if you have the time, for 15 minutes or so, until it’s cooled down somewhat, or, if you have even more time, allow the bulgur to stand at room temperature until cooled.
4. Before serving, add cherries, herbs, and walnuts to bulgur. Taste for seasonings and serve, combined with lettuce or similar greens if you like.