1
In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp Turkish Spice, and ¼ tsp salt. (For 4 servings, use 2 cups water, 1 tsp Turkish Spice, and ½ tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
Drain any excess water from bulgur and fluff with a fork. Season with salt and pepper to taste. Let cool. TIP: Spread bulgur around and up the sides of a large bowl to help it cool faster.