A Healthy Lunch That Smacks of Spring

I've hit that point in winter when I'm tired of making big pots of soup, and all I want is something fresh and bright and lively. This bulgur salad fits the bill--with flavors of lemon, cilantro and mint to make it vivid, and the crunch of almonds to keep it interesting. Bulgur wheat is a whole grain with a slightly nutty flavor that is healthier than rice or couscous because of its fiber, protein and vitamins. I baked a chicken cutlet in olive oil, garlic and lemon juice to serve alongside.

Bulgur Salad with Cilantro & Mint (adapted from Epicurious)
1 cup bulgur
2 cups boiling-hot water
2 tablespoon olive oil
1/4 cup sliced almonds
1/2 cup chopped cilantro
1/2 cup chopped mint
2 teaspoons fresh lemon juice, or to taste

Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
Drain bulgur in a medium-mesh sieve, then return to bowl and stir in herbs, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.