- 1/2 cup bulgur wheat
- 3/4 cup boiling water
- 1/4 cup dried apricots, diced
- 1 teaspoon salt
- 1 teaspoon lemon, juice and zest
- 2 tablespoon fresh tarragon, chopped
- 2 tablespoon olive oil
Combine the wheat, salt, and apricots in a mixing bowl and pour boiling water over top.
Stir and let set overnight in refrigerator.
When cool, mix in lemon juice and zest, tarragon and olive oil.