Step 1

Bring ¾ cup water to a boil in a small saucepan. Stir in ¾ cup bulgur, ½ tsp. ground cumin, and a pinch of kosher salt, then immediately cover and remove from heat. Let sit 10 minutes. Fluff bulgur with a fork.

Step 2

Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook 12 scallions, turning occasionally, until well charred, about 5 minutes. Transfer to a cutting board, leaving excess oil behind in pan, and coarsely chop.

Step 3

Reduce heat to medium; add ½ cup coarsely chopped raw pistachios to same pan. Cook, stirring often, until browned in spots, 1–2 minutes. Transfer to a small bowl; season with salt.

Step 4

Toss bulgur, scallions, zest and juice of 1 lemon, 1–2 jalapeños, very thinly sliced, depending on your heat preference, ½ cup coarsely chopped cilantro, and remaining 3 Tbsp. olive oil in a large bowl to combine; season with lots of salt and freshly ground black pepper.

Step 5

Add 2 large avocados, cut into large pieces and 3 cups baby or trimmed mature arugula to salad and toss gently to combine. Divide among plates and top with pistachios and more cilantro; season with more pepper.