1 tablespoon olive oil

1 cup bulgur

1 1/2 cups low-sodium chicken or vegetable stock

small pinch kosher salt

1/2 cup roughly chopped green scallions (from approximately 3 scallions)

1/2 cup golden raisins

1/3 cup sliced almonds, toasted

1/4 cup olive oil

2 tablespoons fresh lemon juice, from 1 lemon

1 teaspoon honey or agave, more or less depending on desired sweetness

as needed, kosher salt

as needed, freshly ground black pepper

1/3 cup loosely packed mint leaves, roughly chopped (approximately 2 tablespoons)

Method:

To prepare the bulgur:

1.     In a small saucepan over medium heat, add oil and allow to heat, approximately 1 minute. Add bulgur and while occasionally stirring, allow to toast until fragrant, approximately 4 minutes.

2.     Add stock and salt and bring to a boil. Once at a boil, cover and reduce to low. Allow to simmer until bulgur is cooked and water is absorbed, approximately 10 – 12 minutes.

3.     Remove from heat and using a fork, fluff the bulgur until loose and airy.

4.     Stir in scallions, raisins, and almonds. Set to the side.

To make the vinaigrette:

5.     In a small bowl, use a whisk to combine olive oil, lemon juice and honey. Adjust seasoning to taste with salt and pepper.

6.     Right before serving, add mint, toss with vinaigrette and serve. Note: salad can be served warm, room temperature or chilled.

Kitchen Note:  Feel free to substitute different herbs for the mint and nuts for the almonds. Lime juice is also a great alternative to the lemon juice.