bulgar with toasted almonds, parsley, and lemon

Matt and I tried once again to conquer a falafel recipe tonight, this time with mediocre results (at least it was edible this time).  While we probably won't make falafel again anytime soon, we will be making this delicious bulgar wheat side salad again:

Ingredients:

1 c cracked wheat
2 c water
1-2 shallots, thinly sliced
1 clove garlic, minced
1/4 c chopped parsley
1/4 c toasted sliced almonds
2-3 tbsp lemon juice
zest from 1 lemon
salt and pepper to taste

Boil the water and add the cracked wheat, stir well and reduce to low heat.  Add the shallots and garlic and let the cracked wheat absorb all of the water, about 7-10 mins.  Turn off the heat and let sit covered for an additional 10-20 mins, ensuring the wheat will be super fluffy at the end.  Meanwhile, lightly toast the sliced almonds in a pan over medium heat.  When you are ready to serve, add the almonds, parsley, lemon juice, and zest.  Add salt and pepper to taste.

Goes perfectly with Jackie's hummus recipe and warm flatbread.  Yummmm.