Bulgar Salad

• 1-7/8 ounces, weight Bulgar
• 1 Tablespoon Lemon Juice
• 1 ounces, weight Whole Almonds
• 1/2 heads Large Red Bell (sweet) Pepper
• 1 Tablespoon Pure Honey
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Dried Red Chili Flakes

1. Prepare bulgar in the same way you would prepare cous cous. While the bulgar is soaking up the hot water, crush the almonds. Do not use pre-crushed almonds-they tend to be rancid as do most pre-crushed nuts. Place the almonds in a bowl with the other ingredients and mix well. Once the bulgar is ready, add it to the bowl while still warm so it will melt the honey. Toss to combine well and enjoy.
2. Note: you can either finely dice or julienne the pepper. You can also add fresh parsley or mint at the end if you like. Cashews also work well, and you can also use quinoa instaed of bulgar, but I prefer the nutty taste of bulgar.

weight bulgar, lemon juice, almonds, red bell, honey, ground cumin, ubc

Taken from tastykitchen.com/recipes/sidedishes/bulgar-salad/ (may not work)