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Bulghur Pecan

A home-style Bulghur Pecan made with Salt, Boiling Water, Olive Oil, Fresh Lemon Juice, and Honey. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 2 cup
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 1/8 tsp
• 1/2 tsp

Method (preview)

1. 1

   In a medium bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.

2. 2

   While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes.

3. 3

   Cool pecans and chop.

4. 4

   Seed tomato and chop.

5. 5

   Chop cucumber.

6. 6

   In a small bowl whisk together oil, lemon juice, honey, spices, pepper, and remaining 1/2 teaspoon salt, until emulsified.

7. 7

   Drain bulgur in a sieve and press out any excess water.

8. 8

   Return to bowl and add tomatoes, cucumber, pecans, and dill.

9. 9

   Drizzle with dressing and toss well.

10. 10

    Divide greens between 2 plates and top with bulgur mixture.