Ingredients
1/2
cup finely chopped onion (1 small)
2
tbsp extra-virgin olive oil
1
1/2 tsp whole coriander seeds
1
scant cup fine bulgur (see cooks\' note, below)
1/3
cup slivered almonds, toasted
Directions
1.
Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
2.
Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
3.
Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.
5.
Fine bulgur can be found at most supermarkets, packaged as Near East Taboule Wheat Salad Mix. Use without the seasoning packet.
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