A quick soak mellows the sometimes pungent shallots. Add preserved lemon rind to salad dressings, pasta salads, or baked chicken; if you can't find it, substitute 1 teaspoon grated lemon rind.
2 tablespoons olive oil, divided
1 cup uncooked bulgur
1 1/2 cups water
1/3 cup finely chopped shallots
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped walnuts, toasted
1 tablespoon chopped preserved lemon rind
6 fresh figs, stemmed and quartered
1 ounce goat cheese, crumbled (about 1/4 cup)
Est. added sugars 0g
How to Make It
Heat a large saucepan over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add bulgur; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed.
Place shallots in a small bowl, and cover with water; let stand 10 minutes. Drain. Combine remaining 1 1/2 tablespoons oil, shallots, vinegar, salt, and pepper in a small bowl, stirring with a whisk. Place bulgur, half of oil mixture, parsley, nuts, and preserved lemon in a large bowl; stir to combine. Spoon bulgur mixture onto a platter; top with figs and cheese. Drizzle with remaining half of oil mixture.