Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur.
PER SERVING: Calories 386; Total Fat 17 grams; Saturated Fat 5 grams; Protein 9 grams; Total Carbohydrate 55 grams; Sugar: 1 gram; Fiber 13 grams; Cholesterol 15 milligrams; Sodium 229 milligrams
Photograph by Tina Rup