Category: Breads, Pasta, Rice, Grains

Breads, Pasta, Rice, Grains, Chicken, gluten-free, Main Course, Soups and Stews

Vietnamese Chicken Noodle Soup – Easy Pho

by Lynda Balslev4 Comments on Vietnamese Chicken Noodle Soup – Easy Pho

Chicken Pho TasteFood

Are you a fan of Pho? If you’ve never had it, Pho is a Vietnamese noodle soup. It consists of a mountain of slurp-worthy rice noodles swimming in a rich and aromatic broth fortified with proteins such as chicken, beef, or tofu. The bonus is the garnishes – a cornucopia of fresh herbs, chiles, lime, and sprouts to scatter over the top, with squirts of hot sauce and hoisin for good measure. Pho is intoxicatingly good, highly addictive, and a perfect remedy to fight a cold or simply satisfy a craving for Asian spice and heat. Once you taste it, you’re likely hooked.

The key to an authentic pho lies in its broth, a time consuming affair best left to the weekend when you have the freedom to fill your home with exotic aromas, while a whole chicken or beef bones slowly cook, and the stock reduces to a flavorful soul-satisfying intensity. The challenge – as cravings go – is that sometimes you just want pho – now – when it’s not a weekend, when it’s an hour before dinner on a busy weeknight, when you’ve just arrived home, only leftovers are in the fridge – and the nearest Vietnamese takeaway is in the next county.

Here is a solution – an inauthentic version I call easy pho, or, more cutely, faux pho. Instead of making the stock from scratch, I use a good quality store-bought stock and embellish it with aromatics. It saves a lot of time, and is a perfect quick fix for a simple, healthy, and crave-satiating weeknight dinner.

Easy Pho – Vietnamese Chicken Noodle Soup

This recipe is especially easy to make when you have  leftover chicken in the fridge, otherwise you can pick up a rotisserie chicken from the store, or quickly poach a couple of chicken breasts. Serves 4>

1 tablespoon canola oil
1 large yellow onion, coarsely chopped
1 (2-inch) knob of fresh ginger, coarsely chopped
6 cloves
2 star anise
1 (2-inch) stick cinnamon
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
6 cups chicken stock
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces vermicelli rice noodles
1 pound cooked chicken meat, shredded
4 scallions, white and green parts thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
Sliced red or green jalapeño chiles
Mung bean sprouts
Fresh mint or Thai basil sprigs
Lime wedges
Sriracha and Hoisin sauce

1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and ginger and sauté until fragrant and the onion begins to brown, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds, and peppercorns and sauté until fragrant, about 1 minute. Add the stock, fish sauce, sugar, and salt and bring to a boil. Cover and reduce the heat to low, and simmer for 30 minutes.
2. While the soup is simmering, cook and drain the noodles according to package directions.
3. Strain the soup through a fine mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until heated through, 3 to 5 minutes. Taste for seasoning and add more fish sauce, sugar or salt to taste.
4. Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls.  Serve with the garnishes.

Autumn, Fall, Breads, Pasta, Rice, Grains, gluten-free, salad, Vegetables and Salads, Vegetarian

Winter Citrus Quinoa Salad

by Lynda Balslev3 Comments on Winter Citrus Quinoa Salad

quinoa salad tastefood

There is no better time to have a salad than the winter. Yep, that’s right: Salads aren’t only summer fare. When the cold weather settles in, it’s even more important to get your daily dose of vitamins and nutrients, and, luckily, winter provides it’s own produce stars – from glistening citrus to sturdy greens and hardy crucifers and roots. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, grains, seeds and nuts that fill and nourish.

Winter Citrus Quinoa Salad
This salad is very flexible and forgiving. The key is to get a balance of heat and sweet to offset the earthy quinoa. Poblano peppers can vary in heat, so taste a small piece before adding. If desired you can increase or decrease the amount of spices to your taste.

Serves 6

1 1/2 cups red quinoa
Extra virgin olive oil
3 cups water
Salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 small (or 1 large) poblano chile peppers, finely diced
1 large yellow or red sweet bell pepper, finely diced
1 bunch scallions, white and green parts thinly sliced
1 cup finely shredded red cabbage
1/2 cup dried cranberries or golden raisins
1 garlic clove, minced
Juice of 1 lime
2 tablespoons fresh orange juice
1 teaspoon Tabasco sauce
1 bunch fresh Italian parsley, leaves chopped
1 bunch cilantro, leaves chopped

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle) and 1 teaspoon salt. Bring to a boil and simmer over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes.
3. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine then cool to lukewarm or room temperature.
4. Add all of the remaining ingredients except the parsley and cilantro. Stir to blend and taste for seasoning. (At this point the salad may be prepared up to 6 hours in advance of serving. Cover and refrigerate.)
5. Before serving, mix in the parsley and cilantro and taste again for seasoning. Serve at room temperature.

Autumn, Fall, Breads, Pasta, Rice, Grains, gluten-free, one-pot, Soups and Stews, Vegetarian

In Praise of Lentils and a recipe for Soup

by Lynda Balslev5 Comments on In Praise of Lentils and a recipe for Soup

Lentil Soups tastefood

Why do I overlook lentils? These humble legumes resembling tiny pancaked pebbles are often bypassed in my pantry, as I reach for rice, farro, couscous. When I finally do cook with lentils, I remember how good they taste, how satisfying they are to eat, and how easy they are to prepare. Eminently flexible, they can stand in for a grain, starch, even a protein. They are healthy too – rich in nutrients, high in protein, iron, and fiber, arguably placing them neck and neck with other lauded superstar foods in the nutrition department. They cook quickly and without any fuss, gamely absorbing the flavors and seasoning from their fellow ingredients and braising liquids, adding a hearty, earthy, and rich base to soups, stews, side dishes, even salads. Really, I must eat more lentils – and you should too.

Lentil Soup

This soup is simple, to the point, and deservedly all about the lentil.

Serves 4.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 large carrots, cut into 1/4-inch dice
2 garlic cloves, minced
6 cups chicken stock (or vegetable stock)
1 1/2 cups brown lentils, rinsed and sorted through
1 bay leaf
1 teaspoon dried thyme
1 tablespoon light brown sugar
1 tablespoon Madeira or Port wine
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup chopped Italian parsley leaves for garnish

Heat the oil in a large pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the carrots and garlic and sauté until the carrots begin to soften and brighten in color, about 2 minutes. Add the stock, lentils, bay leaf, and thyme. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the lentils are tender, 30 to 40 minutes. (The soup should be somewhat thick. If desired, thin the soup to your preferred consistency by adding additional chicken stock 1/4 cup at a time.) Stir in the sugar, wine, vinegar, salt, and pepper and taste for seasoning. Simmer the soup, partially covered, over low heat to thoroughly heat through and meld the flavors, 8 to 10 minutes. Taste for seasoning. Ladle into serving bowls and garnish with the parsley.  Serve hot.

Breads, Pasta, Rice, Grains, Pasta, Vegetables and Salads, Vegetarian

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

by Lynda Balslev4 Comments on Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

Tomato Pasta Plate x

Are you looking for an easy and healthy weeknight meal? Here is a light and fresh pasta dinner that is guaranteed to please everyone. I make this recipe when I have gads of cherry tomatoes on hand. Slow roasting coaxes out their natural juices and sugars and intensifies the tomato flavor. Fresh arugula is tossed into the mix, slightly wilting from the heat of the cooked pasta. The final touch is a shower of toasted olive oil breadcrumbs, which adds comfort and a rich crunchy texture to the dish.

Gemelli Pasta with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs
Serves 4

Roasted Tomatoes:
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs

Olive Oil Breadcrumbs:
1/2 cup fine breadcrumbs (or panko)
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Pecorino Romano cheese

Pasta:
1 pound gemelli or fusilli pasta
2 large handfuls of arugula, about 3 cups
1/3 cup finely grated Pecorino Romano cheese
2 tablespoons extra-virgin olive oil, or to taste
Freshly ground black pepper

Roast the tomatoes:
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with the oil and season with salt and pepper. Stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes. Remove the tomatoes and discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes, garlic, and any pan juices to a large serving bowl.

Toast the breadcrumbs:
Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet. Add the oil and stir to coat. Return the baking sheet to the oven and toast the breadcrumbs until golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool 5 minutes, then stir in the cheese.

Make the pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes. Add the arugula, cheese, and oil. Toss to combine and slightly wilt the arugula. Add half of the breadcrumbs and stir once or twice to blend. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper. Serve immediately.

Breads, Pasta, Rice, Grains, Breakfast, Condiment

Back to School Basics: Easy Granola

by Lynda Balslev4 Comments on Back to School Basics: Easy Granola

Basic Granola TasteFood

Everyone needs a good granola recipe up their sleeve. Homemade granola is a healthy pantry staple, great for quick breakfasts and wholesome snacks. It’s also very easy to make, requiring only 30 minutes. I follow a basic ratio of 2 cups oats to 1 cup coconut to 1 cup nuts to 1 cup dried fruit. To that I embellish, adding different grains and seeds such as flax, sunflower, or even wheat germ, depending on what I have on hand.  Use this recipe as a template and mix and match your favorite nuts, fruit, and seeds to your taste – and consider doubling the batch, because it’s guaranteed to be gobbled up.

Easy Granola:

Be sure to add any of the fruit after the granola has cooked to prevent the fruit from burning. Makes about 5 cups.

2 cups old fashioned oats
1 cup unsweetened grated coconut
1 cup coarsely chopped raw almonds
1/4 cup pepitas or sunflower seeds (optional)
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup raisins, or more to your taste

Preheat the oven to 300°F. Combine the oats, coconut, almonds, pepitas, and salt in a large bowl. Whisk the syrup, sugar, oil, vanilla, and cinnamon in a small bowl. Pour over the oats and stir to thoroughly coat.

Spread the mixture on a rimmed baking sheet lined with parchment or a silpat. Bake until light golden, about 25 minutes, stirring once or twice. Remove from the oven and add the raisins, stirring to blend. Cool completely. Store at room temperature in an airtight container for up to one week.

This recipe also appears in my Food and Drink column at Marin Magazine.

Appetizers, Breads, Pasta, Rice, Grains, Summer, Vegetables and Salads, Vegetarian

Hot and Sweet Pepper Crostini

by Lynda Balslev3 Comments on Hot and Sweet Pepper Crostini

crostini peppers

Late summer reaps brimming bushels of peppers in a kaleidoscope of color and shapes. I shop with my eyes, because the first thing I do when I get home is pile my peppers into a bowl where they do double-duty as a decorative centerpiece. Gnarly basques, pristine cherries, sturdy pimentos, and pert jalapeños vie for my attention, and I slowly pick away at my psychedelic pile of peppers as I cook throughout the week, adding them to salads, stews, pasta, and pizzas.

This simple recipe showcases a colorful assortment peppers on crostini and makes a great starter to a meal. I like to use a mix of sweet and hot for more complex flavor. When using hot peppers, such as poblanos, serranos, and jalapeños, remember that they can vary in heat, so take a small bite to test their strength. The heat is concentrated in the ribs and seeds of the pepper, so remove as much as desired with kitchen gloves or the tip of a paring knife to protect your fingers from the oils.

Hot and Sweet Pepper Crostini with Mozzarella

Choose a variety of peppers to your taste – for this recipe I used poblanos, hungarian pimentos, and gypsy peppers. Makes 12 large crostini.

Crostini:
1/4 cup extra-virgin olive oil
1 garlic clove, minced
Pinch of salt
12 slices baguette, cut on the diagonal, ½-inch thick

Peppers:
1 tablespoon extra-virgin olive oil
3/4 pound sweet summer peppers, stemmed and seeded, thinly sliced
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper, plus extra for garnish

8 ounces buffalo mozzarella, thinly sliced
¼ cup basil leaves, torn into small pieces

Make the crostini:
Heat the oven to 375°F. Whisk the oil, garlic, and salt in a small bowl. Arrange the bread on a baking sheet and lightly brush with the oil. Transfer to the oven and bake until the bread is lightly toasted, 12 to 15 minutes.

Saute the peppers:
Heat the oil in a large skillet over medium heat. Add the peppers and saute until crisp tender, about 3 minutes. Add the garlic, salt, and black pepper and saute 1 minute. Remove from heat.

Arrange a slice of mozzarella over each crostini. Top with some of the peppers. Broil in the oven until the cheese begins to melt, 1 to 2 minutes. Remove and  garnish with fresh basil.  Serve immediately.

Breads, Pasta, Rice, Grains, Grilling, Pizza, Vegetarian

Squash Blossom Pizza with Sweet Peppers, Onion, and Pecorino

by Lynda Balslev9 Comments on Squash Blossom Pizza with Sweet Peppers, Onion, and Pecorino

squash blossom pizza

The title of this recipe might make this pizza sound pretty fancy, but it really isn’t. Squash blossoms are everywhere at the farmers market at this time of year. I’ve been eyeing them, contemplating ways to incorporate the floppy, sunny flowers into a meal. I’ve had blossoms fried and stuffed, but to be honest, I find them oily and heavy (at least the ones I’ve tried).  So I decided to layer them into a “white” pizza (with no red sauce) and see what happened. The results were resoundingly good and a unanimous hit at the dinner table. The flowers added a subtle, nutty flavor to the crisp and cheesy pizza, rounded out by the sweet Italian peppers, onions, and a kick of heat from crushed red chili flakes. It’s very clear the squash blossoms may be delicate, but they are no shrinking wall flower.

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Make your own dough (recipe here), or purchase prepared dough. For quick dinners I often purchase good quality dough ready to form from my supermarket. For family meals I stretch one package into a large rectangle, but feel free to shape it into 2 smaller pizzas. Makes one (10 x 15-inch) pizza.

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound prepared pizza dough
1 cup finely grated Pecorino Romano cheese
1 small yellow onion, thinly sliced, about 1/2 cup
1/2 cup thinly sliced sweet red peppers (I used 2 “Jimmy Nardello” peppers)
8 squash blossoms, quartered lengthwise
1 (8 ounce) fresh mozzarella ball, patted dry and thinly sliced
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper

1. Preheat the grill for indirect cooking over high heat (about 500°F for a gas grill) and preheat a pizza stone for at least 15 minutes. (Or preheat the oven to 500°F. Place a pizza stone on the lowest oven rack and preheat for at least 15 minutes).
2. Whisk the oil, garlic, and a pinch of salt in a small bowl.
3. Stretch the dough out as thinly as possible and lay on pizza peel (or rimless baking sheet lined with parchment). Lightly brush with the oil. Sprinkle half of the Pecorino over the pizza. Top with the onions and peppers. Arrange the squash blossoms over the vegetables, then place the mozzarella around the squash. Sprinkle the oregano, chili flakes and pepper over the pizza and lightly season with salt. Top with the remaining Pecorino.
4. Slide the pizza onto the pizza stone. Close the grill lid and grill until the pizza is golden brown, about 15 minutes. Remove and brush the crust with some of the oil. Drizzle any remaining oil over the pizza. Cut into serving pieces and serve immediately.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course

30 minute Dinners: Spaghetti with Shrimp, Broccolini and Basil

by Lynda Balslev5 Comments on 30 minute Dinners: Spaghetti with Shrimp, Broccolini and Basil

broccoli shrimp tastefood

This light and lovely dish is healthy, low maintenance, and delicious. A series of quick cooking steps ensures that each component is perfectly cooked before tossing together to serve. Tender broccolini spears and sweet shrimp are independently sautéed with chili flakes and olive oil just long enough to brighten in color and coax out their natural flavors without overcooking. A simple tomato sauce consisting of plum tomatoes and garlic has a short simmer just long enough to blend while still tasting fresh. Then all of the elements come together in a big serving bowl with a shower of fresh basil leaves which release their aroma in the warmth of the dish. This recipe is a keeper and can be prepared in less than 30 minutes. It’s perfect for easy family dinners and simple cooking on a warm summer day.

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
Salt
Extra-vrigin olive oil
Crushed red pepper flakes
3/4 pound broccolini, ends trimmed, cut into 1-inch pieces
3/4 pound medium shrimp, peeled and deveined, with tails intact
1 large garlic clove, minced
1 (28-ounce) can Italian plum tomatoes
Pinch of sugar
1/2 cup whole basil leaves, torn if large
Freshly ground black pepper

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain  and transfer to a large serving bowl.
2. While the pasta is cooking, heat 1 tablespoon olive oil and a pinch of red pepper flakes in a skillet over medium-high heat. Add the broccolini and sauté until bright in color and crisp-tender, 2 to 3 minutes. Transfer the broccolini to a plate and lightly season with salt.
3. Add 1 tablespoon oil and a pinch of red pepper flakes to the same skillet.
Add the shrimp and cook over medium-high heat until pink on both sides and just cooked through, 2 to 3 minutes. Transfer the shrimp to another plate and lightly season with salt.
4. Add 1 tablespoon olive oil to skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, and the sugar. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes, breaking the tomatoes apart with a spoon.
5. Add the tomato sauce, shrimp, broccolini, and basil to the spaghetti and gently stir to thoroughly combine. Garnish with a generous grind of black pepper and serve immediately.

 

Breads, Pasta, Rice, Grains, Main Course, Vegetables and Salads

Asparagus Carbonara

by Lynda Balslev5 Comments on Asparagus Carbonara

Asparagus Carbonara TasteFood

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette
3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.

Breads, Pasta, Rice, Grains, salad, Vegetables and Salads, Vegetarian

Greek Tabbouleh Salad

by Lynda Balslev1 Comment on Greek Tabbouleh Salad

Greek Tabbouleh Salad TasteFoodWhen it’s super hot outside (like now), who wants to cook? (Not me!) In the heat of summer, dinner prep should be low maintenance with oodles of fresh ingredients. I like to make all kinds of salads brimming with crispy garden vegetables, often including a grain or legume and not-so-much heavy meat protein. These salads can stand in for a light dinner, or accompany anything fresh off the grill. Tabbouleh salad is a favorite of mine, a Middle Eastern mixture of bulgur wheat, handfuls of fresh herbs, peppers and spice. It’s light yet substantial with a kick of heat to wake up any lazy tastebuds enjoying a siesta.

Greek Tabbouleh Salad
Serves 4 to 6

1 1/2 cups bulgur
1 1/4 cups boiling water
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or more to taste
4 scallions, white and green parts thinly sliced
1 to 2 garlic cloves, minced
1 red bell pepper, stemmed and seeded, diced
1 poblano pepper, stemmed and seeded, finely diced
1 cup canned chickpeas, drained and rinsed
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
1/3 cup crumbled feta

Combine the bulgur, water, and lemon juice in a bowl. Cover the bowl and let stand until the liquid is absorbed and the bulgur is tender, about 20 minutes. Add the oil, cumin, salt, black pepper, and cayenne and stir to blend. Add the remaining ingredients and stir to combine. Taste for seasoning. If the bulgur is too dry, add additional olive oil to achieve your desired consistency. Cover and refrigerate at least 1 hour to allow the flavors to develop. Serve as is, or add to pita pockets with spoonfuls of tsatsiki and harissa.