Bulgur Salad with Fruits and Nuts

Bulgur Salad with Fruits and Nuts
Serves: 6 to 8
Bulgur is perhaps best known for its use in the popular
Middle Eastern salad, tabbouleh.
Here’s another enticing way to use it in a salad.
Adapted from Vegetariana.
•1 cup raw bulgur (presteamed cracked wheat)
•2/3 cup coarsely chopped walnuts
•1/2 cup raisins or currants
•1 large celery stalk, finely diced
•1/4 cup toasted sunflower seeds
•2 tablespoons minced chives
•1 medium tart apple, cored and finely diced (don’t peel)
•Juice of 1/2 lemon, or more to taste
•3 tablespoons olive oil
•1 tablespoon agave nectar or maple syrup, or to taste
•1/2 teaspoon ground cumin
•1/4 teaspoon cinnamon
•Salt and freshly ground pepper to taste
Bring 2 cups water to a boil in a small saucepan, then stir in the bulgur. You can cook the bulgur in one of two ways: either simmer gently, covered, until the water is absorbed (about 15 minutes), or simply cover and let stand off the heat for 30 minutes. When done, transfer to a serving container and allow the bulgur to cool to room temperature.
Combine the bulgur with the remaining ingredients in a serving container. Stir to mix thoroughly. Serve at room temperature