Preheat the oven to 350°F. Toast the walnuts for 7 minutes, or until crisp and fragrant. When cool enough to handle, coarsely chop.
In a large skillet, heat the oil over medium heat. Add the bell pepper and garlic, and cook for 4 minutes, or until the pepper is tender.
Stir in the buckwheat and red lentils, and cook for 3 minutes, or until the buckwheat is well coated.
Add the boiling water, rosemary, salt, and black pepper; bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the buckwheat is tender. Stir in the walnuts, apricots, figs, and parsley.