Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey
, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
Fluff bulgur and stir strained figs
and almonds. Add chopped scallions
, parsley, mint
and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.
Yield: 4 to 6 servings