- 1 1/2 cups bulgur
- 1 tablespoon extra virgin olive oil
- 3 scallions, sliced
- 1/2 cup shredded unsweetened coconut, toasted
- 1/3 cup dried cherries, chopped
In a large saucepan, toast bulgur over medium heat, 3 minutes; transfer to bowl. In same pan, boil 2 3/4 cups water; stir in bulgur. Simmer until cooked, 20 minutes. Stir in remaining ingredients and season.