Name: Bulgur Salad with Carrots and Almonds
Total time: 1 h 50 min
Ingredients: 1 1/2 cups medium-grind bulgur , rinsed; 1 cup water; 6 tablespoons lemon juice (2 lemons); Salt and pepper; 1/3 cup extra-virgin olive oil; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 4 carrots , peeled and shredded; 3 scallions , sliced thin; 1/2 cup slivered almonds , toasted; 1/3 cup chopped fresh mint; 1/3 cup chopped fresh cilantro

Why This Recipe Works

Bulgur is a versatile grain that serves as a great base for a refreshing salad. To make a simple, flavorful bulgur salad, we wanted to utilize the technique for making tabbouleh, but with some interesting new flavors. To enhance bulgur's nutty flavor, we used warm spices, lemon, shredded carrot, crunchy almonds, and lots of chopped fresh herbs. We softened the bulgur in a mixture of water, lemon juice, and salt for an hour and a half until it had the perfect toothsome chew. Fresh mint, cilantro, and scallions made our salad fresh and bright, and cumin and cayenne added depth of flavor. The sweet shredded carrots nicely accented the rich taste of the bulgur.

Before You Begin

When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

Instructions

Combine bulgur, water, ¼ cup lemon juice, and ¼ teaspoon salt in bowl. Cover and let sit at room temperature until grains are softened, about 1½ hours.

Whisk oil, remaining 2 tablespoons lemon juice, cumin, cayenne, and 1/2 teaspoon salt together in large bowl. Add soaked bulgur, carrots, scallions, almonds, mint, and cilantro and toss to combine. Season with salt and pepper to taste and serve.