- Combine bulgur, water, and 1/4 teaspoon of salt in medium saucepan. Bring to boil over high heat. Reduce heat and cover. Simmer until bulgur is tender, about 10 minutes. Drain any excess water. Let cool to room temperature.
- Whisk together lemon zest and juice, oil, garlic, remaining 1/4 teaspoon salt, and the pepper in large bowl. Add bulger, radishes, scallions, fennel, and basil. Toss gently to combine.
- Per serving: 1 cup
Although available year-round, fresh radishes are one of the first vegetables harvested in early spring and are a harbinger of the season. Look for unusual varieties such as White Icicle (a long white radish) or French Breakfast (a slender elongated red and white radish).