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.

Recipe by Cooking Light June 2016


Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

15 mins
20 mins
Serves 6 (serving size: about 1 cup)


Ingredient Checklist


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.

  • 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.