This was the side dish I served Saturday night. The cinnamon and cayenne pepper really complement one another, but the salad has quite a kick! I also took a picture of this dish, but I didn’t really capture the texture. I’ll have to make it again to get the perfect shot.
1/3 c. medium or coarse bulgur
1 1/2 t salt
2 c. boiling-hot water
1/2 c. pecans
1/4 English cucumber
2 T fresh lemon juice
1 t honey
1/2 t cinnamon
1/2 t ground cumin
1/2 t cayenne, or to taste
1/4 t freshly ground black pepper
3 T olive oil
1 1/2 t salt
2 c. boiling-hot water
1/2 c. pecans
1/4 English cucumber
2 T fresh lemon juice
1 t honey
1/2 t cinnamon
1/2 t ground cumin
1/2 t cayenne, or to taste
1/4 t freshly ground black pepper
3 T olive oil
In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes. While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Chop cucumber.
In a large bowl, whisk together lemon juice, honey, spices, pepper, remaining teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, cucumber and pecans to dressing and toss well.
-Adapted from Gourmet
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