Bulgur Salad with Carrots and Almonds | America's Test Kitchen

Ingredients

• 1 1/2 cups medium-grind bulgur, rinsed
• 1 cup water
• 6 tablespoons lemon juice (2 lemons)
• Salt and pepper
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 4 carrots, peeled and shredded
• 3 scallions, sliced thin
• 1/2 cup slivered almonds, toasted
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh cilantro