Bulgur Salad with Grapes and Kale

Ingredients

• 2 cups water
• 1 cup uncooked bulgur
• 1/2 teaspoon kosher salt
• 1 cup pecan halves (toasted and roughly chopped)
• 2 cups seedless California grapes (halved)
• 2 cups packed kale or Swiss chard leaves (finely slivered)
• 1/2 cup Italian parsley (chopped)
• 1/4 cup scallions (thinly sliced)
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon zest (finely grated)
• Pinch cayenne
• Salt and black pepper (to taste)

Instructions

1. 1

   Bring 2 cups of water to a boil in a medium saucepan.

2. 2

   Stir in bulgur and 1/2 teaspoon salt and remove from heat.

3. 3

   Cover and let stand 20 minutes or until most of water is absorbed.

4. 4

   Drain well and press to extract any excess water.

5. 5

   Let cool and stir in the remaining ingredients.

6. 6

   Season well with salt and black pepper, to taste.

7. 7

   Serve room temperature or chilled.