Bulgur Salad

• 1 cup bulgur wheat
• 1/2 teaspoon salt, plus more to taste
• 1/2 small head radicchio, cored and thinly sliced (about 1 cup)
• 1/2 cup chopped dried apricots
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped fresh mint leaves
• 3 scallions, white and green parts, finely sliced
• 1/2 cup chopped walnuts, toasted if desired
• 1/4 cup freshly squeezed lemon juice, from 2 lemons
• 1/4 cup extra virgin olive oil
• 2 1/2 teaspoons agave nectar or honey
• Freshly ground black pepper, to taste

• Bring a kettle of water to a boil. 
• Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. 
• Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes
• Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.