3/4 cup sliced almonds
1 cup coarse-grind bulgur
1 1/2 cups water
1 cup thinly-sliced strawberries, stemmed, hulled and washed (about 6 to 7 large berries)
1/4 cup chopped fresh mint
1/4 cup chopped basil
2 ounces (about 1/3 cup) crumbled goat cheese
1/4 cup dried currants
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher teaspoon salt, or more to taste
Preheat the oven to 350°F. Lay the almonds out onto a small rimmed baking sheet and toast until fragrant, 5 to 7 minutes. After they’re done toasting, allow to cool.
Place bulgur in a medium heat-proof bowl. Bring the water to a boil and then pour over the bulgur. Let stand until the bulgur has absorbed most of the water and has become tender, about 25 to 30 minutes. If there’s any remaining water, simply drain and fluff the grains with a fork. Set aside to cool.
In the meantime, in a large bowl combine the strawberries, mint, basil, goat cheese, and currants. Fold in the bulgur wheat, toasted almonds, lemon juice, olive oil and salt. Stir to combine. Serve at room temperature or cover and refrigerate to serve cold.
Recipe Notes
- I chose strawberries for this recipe because they've been really sweet (and inexpensive) lately, but feel free to swap fruits and use blueberries or raspberries, even pomegranate seeds would be nice.