This recipe came about one morning when I was out of my usual ingredients but I had some bulgur waiting to be used up on the shelf. I treated it very much like oatmeal, and paired it with some of the ingredients I often would top oats with.
I am very pleased how this turned out, since it was pure improvisation. The result is a nourishing, filling and high in fiber dish, which also has a low GI.
I find that cooking it with the cocoa nibs allows for their aroma to steep into the bulgur, and gives it a depth of flavor. I served it with cinnamon and some nuts and fruit, but I am already thinking about all the possible combinations that could elevate this simple dish to the next level. —Judit Piñol