Recipe information
Yield
Serves 2
Ingredients
1/3 cup medium or coarse bulgur*
1 1/2 teaspoons salt
2 cups boiling-hot water
1/2 cup pecans
1 small tomato
1/4 English cucumber
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh dill fronds
1 cup loosely packed salad greens such as frisée
*bulgur is available at natural food stores, specialty food shops and some supermarkets.
Preparation
Step 1
In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
Step 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. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
Step 3
In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.
