- 1 cup boiling-hot water
- 1/2 cup coarse bulgur
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 3 large plum tomatoes, seeded and cut into 1/4-inch dice
- 1 cup diced (1/4-inch) cored seedless cucumber
- 1 cup diced (1/4-inch) peeled jicama
- 2 cups chopped cilantro
- 1/2 cup chopped mint leaves
- 3 tablespoons pine nuts, lightly toasted
- Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
- Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.