Prep: 1. Mince dill. 2. Juice lemon Make: 1. Heat 1 tablespoon oil in a skillet with a tight-fitting lid. 2. Add bulgur and pine nuts; sauté over medium heat for about 5 minutes or until toasted, stirring to avoid burning. 3. Pour in the water and cover the pan, cook on low for 30 minutes. 4. Stir in 1 tablespoon of olive oil, lemon juice, and salt to taste. 5. Add dill, scallions, and currants (if using). Serve warm or at room temperature.