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In a medium saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the bulgur and garlic; cook, stirring, about 1 minute. Add the apple, salt and 1 3/4 cups water; bring to a boil. Reduce the heat and simmer until the bulgur is tender and the water is absorbed, about 15-20 minutes.  Add the walnuts, parsley, thyme and pepper; toss to combine. To toast the walnuts, place them in a small skillet over medium-low heat; cook, shaking the pan and stirring constantly, until lightly browned, 3-5 minutes. Serves 4