Instructions: Put the bulgur in large mixing bowl and pour the boiling water over.

Stir and let stand, uncovered, until the bulgur is soft and chewy, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Put the pine nuts on a small sheet pan or pie plate and toast for 9 to 10 minutes, or until golden brown. Set aside.

Cook the fava beans in 1 quart of boiling salted water for 5 minutes, or until just tender. Drain and run under cool water. When cooled, peel each bean from its shell by tearing off a small piece of peel from the rounded end with your fingernail. Squirt out the bean by pinching the opposite end. Set beans aside. (If using lima beans, blanch them in boiling water until tender, about 2 minutes.)

Drain the bulgur in a fine sieve, pressing lightly to extract as much water as possible. Return to the mixing bowl and stir in the fava beans, tomato, garlic, dates, lemon juice, and oil. Season with salt and pepper to taste. Let stand at room temperature for 1 to 3 hours to allow the flavors to blend. Stir in the cilantro and pine nuts.

Serves 8.

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