Bulgur Salad With Figs And Preserved Lemon

• 2 tablespoons olive oil, divided
• 1 cup uncooked bulgur
• 1 1/2 cups water
• 1/3 cup finely chopped shallots
• 2 tablespoons cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon chopped preserved lemon rind
• 6 fresh figs, stemmed and quartered
• 1 ounce goat cheese, crumbled (about 1/4 cup)

1. Heat a large saucepan over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add bulgur; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed.
2. Place shallots in a small bowl, and cover with water; let stand 10 minutes. Drain. Combine remaining 1 1/2 tablespoons oil, shallots, vinegar, salt, and pepper in a small bowl, stirring with a whisk. Place bulgur, half of oil mixture, parsley, nuts, and preserved lemon in a large bowl; stir to combine. Spoon bulgur mixture onto a platter; top with figs and cheese. Drizzle with remaining half of oil mixture.

olive oil, bulgur, water, shallots, cider vinegar, kosher salt, freshly ground black pepper, parsley, walnuts, lemon rind, fresh figs, goat cheese

Taken from www.myrecipes.com/recipe/bulgur-salad-figs-preserved-lemon (may not work)