2 1/2 cups boiling water
1 cup medium-grind bulgur wheat
1/2 lemon; juiced
kosher salt
1 cup dried figs
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup hot water
1/2 cup smoked almonds
1/2 cup green onions; chopped
1/2 cup cilantro leaves; chopped
1/2 cup flat-leaf parsley; chopped
1/2 cup mint leaves; chopped
2 tablespoons extra-virgin olive oil
black pepper
lemon juice; if needed

1. 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.

2. Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.