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Parve
Easy
8 Servings
Allergens 
3 Hours, 45 Minutes
Diets
The fruits and nuts in this recipe add a welcome burst of texture to the soft, piecy bulgur. Topped off with a burst of freshness from the herbs, balanced out with the earthiness of cinnamon, this is an unforgettable side dish accompaniment to fish or meatballs.
1 and 1/2 cups boiling water
1 cup (6 ounces/170 grams) fine- or medium-grain bulgur
1 cup chopped fresh parsley
1/4 – 1/2 cup chopped fresh or 1 tablespoon dried mint
1/2 cup scallions, chopped (6–8)
1/3 cup chopped pitted dates
1/3 cup raisins, dried currants, or chopped dried apricots
1/3 cup chopped almonds or pistachio nuts
1/3 cup fresh lemon juice
6 tablespoons Bartenura Extra-Virgin Olive Oil
about 1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
Pour the boiling water over the bulgur and let stand until tender and the water is absorbed (20 to 40 minutes depending on the age and type of bulgur). Drain any excess water and fluff with a fork.
Add the parsley, mint, scallions, fruit, and nuts.
Mix the lemon juice, oil, salt, pepper, and cinnamon. Drizzle over the salad and toss to coat.
Cover and refrigerate for several hours to let the flavors meld. Serve cold or at room temperature.
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