Saffron Bulgur with Fennel and Sausage (More...Test Kitchen p. 241)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 4 quarts water to boil in large pot. Stir in bulgur and 1 teaspoon salt and cook until tender, about 5 minutes. Drain well and set aside.

Step 2

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook until browned on all sides and registers 160 degrees, 6-8 minutes. Transfer to cutting board, cover with aluminum foil, and let rest. Slice sausage 1/2-inch thick on bias just before serving.

Step 3

Pour off all but 2 teaspoons fat from skillet (or add oil to equal 2 teaspoons). Add sliced fennel, apricots, 1/2 cup water, 1/8 teaspoon salt, and 1/4 teaspoon pepper, cover, and cook over medium heat for 1 minute. Uncover and continue to cook, stirring occasionally, until fennel is spotty brown, 2-4 minutes; set aside until ready to serve.

Step 4

Combine saffron with 2 teaspoons water in large bowl and let sit for 5 minutes. Whisk remaining 2 tablespoons oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, pomegranate molasses, and lemon zest, then stir in bulgur to coat. Season with salt and pepper to taste. Divide among individual bowls, then top with fennel mixture and sausage. Sprinkle with fennel fronds and Manchego. Serve.