2 Tbsp olive oil
1 cups broken spaghetti (one-inch pieces)
2 cups bulgur
1 tsp salt
3 cups boiling chicken broth
Heat oil over medium high heat in a medium pot. Add spaghetti and saute till golden. Add bulgur and salt and stir well. Pour in the boiling broth and boil 3 minutes. Reduce heat, cover and simmer for 10 minutes.
To make rice pilaf, use 3/4 c spaghetti, 1 1/2 cups rice instead of the bulgur, and boil for 1 minute before simmering for 18 minutes.
These are both from Paula Wolfert's Cooking of the Eastern Mediterranean.