This is a recipe I'll play with. I altered due to the vagaries of the measurements, and it came out great. I sliced one large onion equaling two cups. As for the "bunch" of greens, I live in a place where the bunches are about torso length and almost as wide, so I chopped roughly 4 cups (leaves) of curly kale and it worked. Kale is not pretty cooked, so next time I'll add it massaged and raw, mixed into the bulgar cold. I loved the cumin, cinnamon and allspice that made the recipe fun and fragrant. It being Thanksgiving time, I finished with those crunchy store bought fried onions to add a bit of crunch to the dish. Our pomegranate tree is going off and that's what made me search recipes here. I plucked the seeds of half a pomegranate, equalling a half cup, to add before serving. Lovely recipe I'd make again with alterations. Thank you Laura Russell. Sending a warm aloha from Kauai.