Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Shopping Tip: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Unlike cracked wheat, it simply needs a quick soak in hot water for most uses. Look for bulgur in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com or buylebanese.com.
1/2 starch, 1 vegetable, 2 1/2 lean meat