Serves 4
| 2 | cups water or vegetable stock |
| 1 | cup bulgur wheat |
| 1 | clove garlic, finely chopped |
| 1 | shallot, thinly sliced |
| 3/4 | cup roughly chopped mixed fresh herbs (parsley, thyme, cilantro) |
| 3 | scallions, coarsely chopped |
| 2 | tablespoons olive oil |
| Juice of 1 lemon | |
| Salt and pepper, to taste |
2. In a large heatproof bowl, combine the bulgur, garlic, and shallot. Pour the water or stock over them and cover with plastic wrap; set aside for 30 minutes.
3. Add the fresh herbs and scallions, olive oil, lemon juice, salt, and pepper. Stir with a fork. Let the salad sit at room temperature for 15 minutes. Adapted from Michael Scelfo 
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