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.

Deborah Madison
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; fat 9.6g; saturated fat 2g; mono fat 4g; poly fat 3g; protein 5g; carbohydrates 30g; fiber 7g; cholesterol 4mg; iron 1mg; sodium 224mg; calcium 53mg; sugars 9g; added sugar 0g.
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