The toasty taste of bulgur wheat blends warmly with amaranth rather than contrasting with it, and the Moroccan spicing is gentle. Because the chopped greens contain so much moisture, little additional water is required, and the resulting flavors are full, undiluted. To prevent drying and scorching, choose a heavy pot with a tight-fitting lid that is just large enough to hold the ingredients.
Any type of full-grown leafy amaranth (whether called bledo or callaloo or birum namul, whether all-green, purplish, or mixed) will work. Enjoy, as both vegetable and starch accompaniment to chicken or lamb. For a meatless meal, serve the wheat and greens with baked tomatoes and summer squash.