Published January 1, 2013.
Do not use coarse-grind bulgur in this recipe.
1. Combine bulgur, water, ¼ cup lemon juice, and ¼ teaspoon salt in bowl. Let stand until grains are softened, about 60 minutes.
2. Whisk oil, remaining 1 tablespoon lemon juice, cumin, ¼ teaspoon salt, and cayenne together in large bowl. Add soaked bulgur, grapes, 1/3 cup almonds, 1/3 cup feta, scallions, and mint; toss to combine and season with salt to taste. Sprinkle with remaining almonds and feta before serving.