In a 12-inch skillet, toast the bulgur over medium heat, stirring constantly with a wooden spatula, until aromatic and just a shade darker, about 3 minutes. Transfer to a small bowl. In a 1- to 2-quart pot, bring 2 cups of water and 1 tsp. salt to a simmer over medium-high heat.

Meanwhile, heat 2 Tbs. of the oil in the skillet over medium heat. Add the onion and garlic and cook, stirring, until tender, about 3 minutes. Stir in the bulgur, apricots, 1 tsp. salt, and the simmering water. Cover the skillet and remove from the heat. Let stand until the bulgur is tender and has completely absorbed the liquid, 30 to 40 minutes. Gently fold in the parsley, cilantro, mint, and pistachios.

In a small bowl, whisk the lemon juice with 1/4 tsp. each salt and pepper. Slowly whisk in the remaining cup olive oil in a slow stream.

Drizzle the salad with the dressing, season to taste with more salt and pepper, and serve.