Refreshing side-dish…
http://www.wineberserkers.com/content/?p=2273
Save water, drink wine
Martin
I make it with Kasha instead of couscous. I think it gives it more flavor. I’ve never thought of using fennel. Good idea. I will try that next time.
Isn’t it traditionally bulgur?
I definitely prefer with bulgar. The traditional soaking method allows the flavors to meld into the grain.
This is a good quick method though.
YES, bulgur is more traditional.