New This Month

Bulgur with Pearl Onions and Almonds

Almonds, lemon zest, oregano, and pearl onions add vibrancy to nutty and hearty bulgur in this delicious side dish.

  • Servings: 4

Source: Everyday Food, November 2011


  • 1 tablespoon extra-virgin olive oil
  • 1 bag (16 ounces) frozen pearl onions, thawed and patted dry
  • 1 cup bulgur
  • 1 1/2 cups water
  • Coarse salt and ground pepper
  • 1/2 cup almonds, toasted and coarsely chopped
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice


  1. In a medium pot, heat olive oil over medium-high. Add pearl onions and cook, stirring, until golden in spots, 2 to 3 minutes. Add bulgur and stir to combine. Add water, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in almonds, oregano, lemon zest, and lemon juice; season to taste with salt and pepper.

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