Preparation

• In a 12-inch skillet, toast the bulgur over medium heat, stirring constantly with a wooden spatula, until aromatic and just a shade darker, about 3 minutes. Transfer to a small bowl. In a 1- to 2-quart pot, bring 2 cups of water and 1 tsp. salt to a simmer over medium-high heat.
• Meanwhile, heat 2 Tbs. of the oil in the skillet over medium heat. Add the onion and garlic and cook, stirring, until tender, about 3 minutes. Stir in the bulgur, apricots, 1 tsp. salt, and the simmering water. Cover the skillet and remove from the heat. Let stand until the bulgur is tender and has completely absorbed the liquid, 30 to 40 minutes. Gently fold in the parsley, cilantro, mint, and pistachios.
• 在一个小碗中，用1/4茶匙搅拌柠檬汁。每个盐和胡椒。在慢慢的溪流中慢慢搅拌在剩余的杯子橄榄油中。
• Drizzle the salad with the dressing, season to taste with more salt and pepper, and serve.

Make Ahead Tips

The salad can be covered and refrigerated for up to 4 hours; return to cool room temperature before serving. Season to taste with additional salt and pepper if necessary.