Ingredients
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
Preparation
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.
