Pecan Bulgur Salad

• 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 frisee
• *bulgur is available at natural food stores, specialty food shops and some supermarkets.

1. In a bowl combine bulgur, 1 teaspoon salt, and water.
2. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
3. 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.
4. Cool pecans and chop.
5. Seed tomato and chop.
6. Chop cucumber.
7. In a large bowl whisk together lemon juice, honey, spices, pepper, remaining teaspoon salt, and oil until emulsified.
8. Drain bulgur in a sieve and press out any excess water.
9. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well.
10. Divide greens between 2 plates and top with bulgur.

coarse bulgur, salt, boilinghot water, pecans, tomato, cucumber, lemon juice, honey, cinnamon, ground cumin, cayenne, freshly ground black pepper, olive oil, dill, salad greens

Taken from www.epicurious.com/recipes/food/views/pecan-bulgur-salad-102054 (may not work)