Bulgur with Moroccan Caramelized Onions

Yes you could use couscous, but I prefer bulgur for weeknight meals. Couscous is indeed a staple in north African countries, but you will not likely find anyone over there pour hot water over it and letting it stand. The most traditional way to prepare it is to steam it, now and then drizzle some water over it and then with your hands rub in oil or butter. It’s quite a process but that is part of its charm I guess. I’m not saying one is wrong or one is right, it’s a matter of personal preference. Bulgur I usually cook in a pot on the stove and that is was works for me.

This dish is inspired by a Moroccan condiment; onions slowly cooked with spices and raisins called tfaya. I like it a lot, but I’m alone on this in our house. It’s used to top stewed chicken (or meat) served with couscous, and is appropriately called couscous tfaya. The most common way to serve couscous is with stewed meat (or chicken) and vegetables though, and is normally not topped with this mixture. But because my grandfather liked it so much we always did it anyway and it somehow remained a habit.

I’m not sure about this, but what I understand is that bulgur is somewhat better for you and the kids go crazy for it so that is why I like to use it on a regular basis, but feel free to sub it for couscous in this case.

Bulgur with Moroccan Caramelized Onions
serves 3-4 as a side
250 ml (1 cup) of bulgur
1 big onion
small handful (about 30 gr/ 1 oz) raisins
¼ tsp turmeric
½ tsp ground ginger
1 scant tsp ground cinnamon
1 tsp of sugar (light brown or white)
salt and pepper to taste

Put the raisins in a bowl and add hot water, set aside. In a pan add the bulgur and 250 ml (1cup) of water from the tap and a pinch of salt. Cover with a lid and let come to a simmer on medium low heat until you see that all the water is absorbed. Turn the heat off and fluff with a fork, put the lid back on an let stand until the onion mixture is ready.
Peel and quarter the onion, slice each quarter into strips. In a wide skillet heat about two tablespoons of olive oil over medium heat. Add the onions and fry whilst stirring until translucent, add all the spices, salt pepper and sugar and let this cook for about 10 minutes, reduce the heat if necessary you want it to go slow. You can also add a splash of water (not too much) to deglaze the pan if necessary. Drain the raisins and add to the onions and stir to combine, take of the heat.
In a large bowl add the bulgur and with a fork stir until loosened, add the onion mixture and keep stirring with a fork until everything is coated and loose, take your time. You can add more olive oil if you like, taste and adjust seasonings.
I like it just as much warm or at room temperature.