Ingredients

Serves 2

　　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 frisée

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

　　

Step 1

In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.

　　

Step 2

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. Cool pecans and chop. Seed tomato and chop. Chop cucumber.

　　

Step 3

In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.