Marinated Kale + Bulgur Salad With Cucumber

• 1 cup bulgur
• 2 tablespoons olive oil
• 1/2 teaspoon crushed coriander seed
• 1 sprig rosemary, leaves stripped (about 1 tablespoon)
• 1 bunch kale, thick stems removed and sliced into 1-inch pieces (about 6 cups)
• 2 tablespoons lemon juice and 1/4 teaspoon lemon zest
• Kosher salt and freshly ground black pepper
• 4 ounces goat cheese, divided into 4 pieces
• 1 1/2 cups chopped cucumber (from 1/2 a large seedless cucumber)

1. In a small bowl, pour boiling water over bulgur to cover by 1 inch. Cover with plastic wrap and let sit 10 minutes until warm and fluffed.
2. Meanwhile, heat oil in a small skillet over medium. Add coriander and rosemary to toast, 1 minute. Transfer oil to a large bowl with lemon juice, zest, and kale; season with salt and pepper. Use hands to crush kale leaves into dressing until kale is wilted and dressing is absorbed, about 5 minutes.
3. Stir bulgur and cucumber into kale. Divide among serving bowls. Top with goat cheese and a drizzle of olive oil; serve at room temperature or cold.

bulgur, olive oil, coriander seed, rosemary, kale, lemon juice, kosher salt, goat cheese, cucumber

Taken from food52.com/recipes/22904-marinated-kale-bulgur-salad-with-cucumber (may not work)