A lemony salad that embraces the flavors of spring

Bulgur, common today in Middle Eastern cuisines, is believed to have been eaten in ancient Greece and is even mentioned in the Old Testament. It’s not actually a grain but a wheat berry that has been parboiled, dried and then cracked.

It’s often mistaken for couscous, which is also not a grain but a small ball-shaped pasta. Most of us would recognize bulgur’s nutty flavor in tabbouleh — a popular summer salad made with bulgur, tossed together with cucumbers, tomatoes and mint. If you make your own tabbouleh...