Very basic yet tasty side that goes well with grilled or roasted chicken. Any type of dried fruit can be used in place of the dried cranberries.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.

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  • Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

Nutrition Facts

137.4 calories; 2.9 g protein; 26.3 g carbohydrates; 6 mg cholesterol; 864.9 mg sodium. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2006
Good and really easy to make but mine came out a little too salty. I will probably use a little less boullion next time. Read More
(33)

Most helpful critical review

Rating: 1 stars
05/23/2007
This was so salty that I couldn't eat it. Read More
(8)
68 Ratings
  • 5 star values: 26
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
01/04/2006
Good and really easy to make but mine came out a little too salty. I will probably use a little less boullion next time. Read More
(33)
Rating: 5 stars
11/06/2007
We enjoyed this very much. I substituted low sodium chicken broth for the water and chicken boullion. The small amount of butter really adds to the flavor as does the sweetness of the cranberries. We will definitely make this again. Read More
(28)
Rating: 5 stars
11/05/2005
Super easy tasty side dish. The second time I made this I used pineapple and ham. Great alternative to rice or potatos. Read More
(23)
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Rating: 5 stars
05/12/2007
It was so easy to make and so yummy. I added diced grilled chicken right into the leftover bulgur and had a terrific lunch the next day. Read More
(18)
Rating: 4 stars
08/29/2008
This recipe is wonderful. I used home made chicken stock onions a little garlic and parsley to balance the flavors. Bulgur is a high fiber protein grain. Use it to replace rice or potatoes. B.J. Corpening Read More
(18)
Rating: 4 stars
02/16/2011
This was good and quick. I reduced the boullion to 1 tsp. You don't really need to cook the bulgur you can turn off the heat and let it sit for fifteen minutes then fluff with a fork. Could easily be used as a breakfast if you take out the bouillion and add a little cinnamon. But I made it for lunch so I added some green onions and chopped almonds. In the end I wish I didn't add the almonds. It added to much crunch and messed with the texture. Read More
(15)
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Rating: 5 stars
10/06/2008
We thought this was a great recipe. Like many other reviewers I used chicken broth. Next time I think I'll try added some onion and maybe parsley or cilantro. Still its great the way it is. ETA: I added onion and parsley with my second go around. It was awesome. My husband loved it! Read More
(14)
Rating: 4 stars
02/13/2008
Very good recipe. This can be one of those dishes that is different everytime you make it depending on what's in the fridge. Next time I'll try pine nuts and basil. It seemed alot like a short grain rice or a couscous. Very versatile. Read More
(11)
Rating: 1 stars
05/23/2007
This was so salty that I couldn't eat it. Read More
(8)