Greek Bulgur With Brussels Sprouts

What a wonderful vegetarian dish (vegan if you omit the feta -- but I wouldn't!)! Definitely do add the can of chickpeas to make a heartier main as opposed to a good side.

It was ok, the best part was the brussel sprouts but I found the whole thing too "stewed tomatoey" flavor and a wet / overly moist texture which if you like then this is the recipe for you. I was just hoping for a light fluffy bulgur with more of a fresh / light tomato flavor.

I used shredded Brussels sprouts and canned tomatoes. It’s got a great flavor. Will try some of the other ideas listed - feta, more tomatoes, etc.

Great recipe! Used canned tomatoes and less water and came out fantastic.

We loved this! Hearty enough to be a meal on its own, but we paired it with the One-Pan Roasted Fish with Cherry Tomatoes. Both wonderful dishes. This takes a bit of extra work, but I thought it was worth it. Next time I might add a little more garlic per others' recommendations.

Easy, and makes a huge amount of food. Good as leftovers. A little bland; maybe I can jazz it up a bit next time,

Can easily double. Serves as a good base for steaming a delicate white fish - e.g. sole, for a great “one pot” meal.

I cooked this as indicated, my only change was to double the garlic (standard practice chez nous!). Tasty and satisfying in the way of a healthy soup. This is a great new use for brussels sprouts, which go great with the nutty toothsomeness of the bulgur. I wouldn't double the tomato - I think it would become overpowering. I love this for a satisfying weekday lunch as it reheats easily, though perhaps it's not a knock-your-socks off dinner main.

I made this with additions suggested by Zoe because it was going to be a one dish meal. it was great. We'll definitely have this again.

Prepared this almost exactly as written and found it to be excellent. Didn't have sweet paprika so used smoked variety. It was a great complement to salmon a la Mark Bittman.

To make this a bit more satisfying as main dish I made a few adjustments: increase the tomatoes as others suggested (I used fresh) and the paprika; decrease the water (due to added tomato juices); add a carrot and a can of chickpeas; I used oregano in place of dill; sprikle either sliced almonds or crumbled feta (or both!) on top and serve!

As MUP suggested, I doubled the tomatoes. Good idea, but it took 32 minutes for all the liquid to be absorbed by the bulgur. It's too early for dill in my garden so I used my fresh oregano instead. With lots of crumbled feta it made a great main dish.

This was nice as a SIDE dish with glazed salmon (brown sugar and dijon mustard). I added more garlic than called for and added feta at the end when serving as suggested. I used canned tomatoes. A fine way to cook brussels sprouts for the fall when they are in season and plentiful.

My husband and I enjoyed this. I used leeks and doubled the tomatoes, as suggested. The lemon juice gives the dish a nice piquancy - very nice undertone. We're mostly vegetarian and this was a nice hearty meal.

I doubled the tomatoes, used leeks instead of onions and did add the feta. I thought it was great but my husband thought it was nice as a side dish only.