|2 cups bulgur wheat||1 tbsp capers, drained|
|sea salt and freshly ground black pepper||12 black olives, such as kalamata, pitted and halved|
|⅔ -1¼ cups tomato juice||12 green olives, pitted and halved|
Pour the bulgur wheat into a large heatproof bowl, then pour in just enough boiling water to cover-about 1¼ cups. Let stand for 15 minutes.
Season generously with salt and pepper, and stir well with a fork to fluff up the grains. Add the tomato juice, a little at a time, until the bulgur has absorbed all the juice. Let stand for a few minutes between each addition-the bulgur will absorb quite a lot of moisture.
Now add the capers and olives, taste, and season again if needed. Serve with a crisp green salad and some warm pita bread.
Capers are an invaluable pantry ingredient because they perk up so many dishes. Once you have opened a jar, however, make sure that you keep it in the refrigerator.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf