Ingredients

serves 6

　　3/4 cup bulgur wheat

　　2 handfuls of pine nuts or slivered almonds

　　1 teaspoon ground cumin

　　Zest and juice of 1 lemon

　　1/4 cup EVOO (extra-virgin olive oil)

　　1/4 cup fresh mint leaves, chopped

　　1/2 cup fresh flat-leaf parsley leaves, chopped

　　4 scallions, whites and greens, chopped

　　2 plum tomatoes, seeded and chopped

　　1/2 seedless cucumber, peeled and chopped

　　Salt

　　

Step 1

Bring 1 cup water to a boil. Place the bulgur wheat into a heat-proof bowl, pour the boiling water over the bulgur, and let stand for 15 minutes.

　　

Step 2

Place the nuts in a small dry skillet and lightly toast, then remove and cool the nuts.

　　

Step 3

In a salad bowl, combine the cumin with the lemon zest and juice and whisk in the EVOO. Add the bulgur, mint, parsley, scallions, tomatoes, cucumber, and salt to taste, toss, and let stand for a few minutes. Adjust the seasoning and toss again. Serve.

　　Rachael Ray's Look + Cook