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Ingredients
- ¾ cup quick-cooking bulgur
¾ cup water
½ teaspoon ground cumin- kosher salt and black pepper to taste
5 tablespoons extra-virgin olive oil divided
12 scallions- ½ cup chopped raw pistachios
1 lemon zest and juice- 1 jalapeño thinly sliced; use up to 2 for the base recipe if desired
- ½ cup chopped cilantro plus more to serve
- 2 large avocados cut into large pieces
- 3 cups arugula baby leaves or trimmed mature leaves
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Bring the water to a boil in a small saucepan. Stir in the bulgur, cumin and a pinch of salt. Cover immediately, remove from the heat and let stand for about 10 minutes, until tender. Fluff with a fork; follow the package if your bulgur needs a different method.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the scallions for about 5 minutes, turning, until charred. Transfer to a board, leaving the oil in the pan, and chop coarsely.
- Lower to medium and toast the pistachios in the same skillet for 1–2 minutes, stirring, until browned in spots. Transfer out and season with a little salt.
- Toss the bulgur, scallions, lemon zest and juice, jalapeño, cilantro and remaining 3 tablespoons oil. Season to taste, then gently fold in the avocado and arugula.
- Divide among plates and scatter with pistachios, extra cilantro and black pepper.
Notes
Use quick-cooking bulgur for the covered standing method. Coarser bulgur may need more water and cooking time.
Fold the avocado in last to keep larger pieces intact.
