Bulghur Salad with Banana and Cashews

Bring the water to a boil in a medium saucepan over medium-high heat.

Add the bulghur wheat to the boiling water and stir well to combine.

Reduce heat to low, cover the saucepan, and simmer until the bulghur is tender and water is absorbed.

Remove the saucepan from heat and let the cooked bulghur cool to room temperature.

Toast the cashews in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden.

Transfer the toasted cashews to a cutting board and roughly chop them into bite-sized pieces.

Transfer the cooled bulghur to a serving bowl and whisk together the milk or yogurt with the vanilla in a small bowl until smooth.

Pour the vanilla yogurt mixture over the bulghur and stir gently to combine, ensuring even distribution.

Fold in the sliced banana and chopped cashews just before serving, being careful not to break the banana pieces.