Bulgur with Fava Beans

• 1 1/3 cups bulgur (about 1/2 pound)
• 1/2 cup pine nuts (about 3 ounces)
• 1 pound young fresh fava beans, shelled, or 1 cup frozen baby lima beans, thawed
• 1/2 cup finely diced seeded tomato
• 2 garlic cloves, minced
• 1/4 cup chopped dates
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 2 tablespoons finely chopped fresh cilantro

1. In a medium saucepan, bring 4 cups of water to a boil.
2. Add the bulgur and cook for 2 minutes.
3. Remove from the heat and let stand uncovered until the bulgur is softened and chewy, about 30 minutes.
4. Meanwhile, preheat the oven to 350.
5. Toast the pine nuts for about 7 minutes, or until golden.
6. If using fresh fava beans, blanch them in a small saucepan of boiling water until just tender, about 5 minutes.
7. Peel off the tough skins.
8. If using limas, blanch them in a saucepan of boiling water until tender, about 2 minutes.
9. Drain the bulgur in a fine sieve, pressing lightly to extract as much water as possible.
10. Transfer to a bowl and stir in the fava or lima beans, tomato, garlic, dates, lemon juice and oil.
11. Season with salt and pepper and let stand at room temperature for at least 1 hour or up to 3 hours to allow the flavors to blend.
12. Stir in the cilantro and pine nuts.

pine nuts, fava beans, tomato, garlic, dates, lemon juice, olive oil, salt, fresh cilantro

Taken from www.foodandwine.com/recipes/bulgur-with-fava-beans (may not work)