You could make this into a salad by combining the cooled mixture with lettuces and a vinaigrette.
1 c bulgur
1/2 c walnuts, coarsely chopped
2 c vegetable or chicken stock, or water
salt and pepper, to taste
1 handful green beans, trimmed, and cut into 1/2″ pieces
1. In a medium pot over medium-low heat, dry-roast bulgur and walnuts, stirring constantly, until aromatic, about 4 or 5 minutes. Be careful not to let the mixture burn–turn the heat down if you think it might. Add stock, salt, and pepper. Bring to a boll, cover, then lower heat and cook until water is almost absorbed, about 15 minutes.
2. Place green beans on top of bulgur mixture and cook, covered, another 5 minutes. Take off heat and allow pot to stand 5 minutes.
3. Transfer to a serving bowl. With a fork, fluff grain to loosen and stir in green beans. Serve immediately or at room temperature.