Bulgur

Rosemary, chives and parsley enhance this delicious combination.

Packaged tabbouleh mixes, available at most supermarkets, are a good source of the fine bulgur recommended in this recipe, but don't use the accompanying seasoning pouch if one is included. Bulgur - wheat berries that have been steamed, dried, and then cracked - is also found in natural foods stores. Although this salad is wonderful with standard supermarket lentils and a coarser grind of bulgur, the French lentils and fine bulgur produce a delicate, more refined version.

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.