Bulgur Hazelnut Pilaf

2 C. hot water
2 C. bulgur
1 1/4 C. olive oil
3 tsp. cumin
1 tsp. crushed garlic
1 tsp. salt
1/2 tsp. pepper
1/4 C. lemon juice
1 1/2 C. hazelnuts, chopped
1/2 C. finely chopped red onion
1 bunch finely chopped green onions
1 C. chopped celery
2 C. parsley, chopped fine
10 ripe tomatoes, chopped

Pour the water into a bowl. Add the bulgur and let it sit for 20 minutes. In a separate bowl, combine the olive oil with the spices and lemon juice, and stir. Add the remaining ingredients, then add to the bulgur. Cover, refrigerate for 2 hours, then serve. 

Serves 12.

 from: The Easy Art of Cooking with Nuts by Chirstin Fjeld Drake