Bulgur, Part 2

I was so pleased with the way my bulgur turned out the other day when I cooked it pilaf-style, that I decided to make it again, this time with chickpeas, a cumin-spiced dressing, and some chopped toasted walnuts and dried apricots. It was a great match for my spinach from Bette and Dale's (bought days ago at their stand, 1726 Bridghampton-Sag Harbor Turnpike, and look how fresh it still is!), dressed simply with lemon juice and olive oil, and the same old pita breads, which we can't get enough of. Here is the recipe:

Bulgur Salad with Chickpeas and Apricots
Serves 4

1 cup fine bulgur
1 1/2 cups water
1 teaspoon salt
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon ground cumin
One 15-ounce can chickpeas, drained and rinsed
1/4 cup walnut pieces, toasted and chopped
1/2 cup dried apricots, chopped
2 scallions, white and light green parts, chopped
1 teaspoon minced fresh thyme

1. Combine the bulgur, water, and salt in a medium saucepan and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes. Transfer to a large bowl, fluff with a fork, and let stand 15 minutes to cool.
2. Whisk together the oil, lemon juice, honey, and cumin. Pour it over the bulgur and toss to coat. Stir in the chickpeas, walnuts, apricots, scallions, and thyme. Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours before serving.