This qualifies as a weeknight meal for me. Yes, the bulgur takes 45 minutes to soak but you will be done with the vegetable prep long before that. And you can soak the bulgur the night before to cut time even further.
Makes about 4 cups, plenty for 4 side dish or 2 main course servings
½ cup bulgur
1 ½ lemons
3 tablespoons olive oil
Sea salt and pepper
Big handful baby spinach
2 carrots, coarsely grated
1 Kirby cuke, seeded and diced
3 scallions, sliced
Put the bulgur in a small heatproof bowl. Pour ½ cup boiling water over the bulgar and cover the bowl (with a plate or plastic wrap). Let stand until the water is absorbed and the bulgur is tender but chewy, about 45 minutes.
Meanwhile, squeeze the juice from the lemons into a bowl big enough to hold the veggies and bulgur. Whisk in the oil and season with salt and pepper. Add the spinach, carrots, cuke and scallions to the dressing and toss. Let them sit and wilt a little while the bulgur soaks. Toss the veggies two or three times if you think about it.
Add the soaked (and hopefully still at least a little bit warm) bulgur to the veggies and toss. Season with salt and pepper.