How to Make It
1. Bring water to a boil in a small saucepan over medium-high. Add bulgur; cover, reduce heat to medium- low, and cook 12 minutes. Remove from heat; let stand, covered, 10 minutes. Add 1 tablespoon oil and 3/4 teaspoon salt; stir to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add fennel wedges; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes. Flip wedges; cook until other side is browned, 4 to 5 minutes. Remove from skillet; set aside. Add beans and remaining 2 tablespoons oil to skillet; cook over medium, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from heat; stir in vinegar, dill, and remaining 1/2 teaspoon salt. Spoon bulgur and arugula into bowls; top with fennel wedges and warm bean salad.
Also appeared in: Cooking Light, November, 2021,Plant-Based Recipes