Bulgur with Dried Cranberries

Bulgur with Dried Cranberries Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 197
Fat 9.6 g
Satfat 1.3 g
Monofat 6.7 g
Polyfat 1.2 g
Protein 2.7 g
Carbohydrate 28.2 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 186 mg
Calcium 27 mg

Ingredients

1 cup coarse-ground bulgur
2 cups (1/4-inch) cubed peeled English cucumber
1 cup dried cranberries
1/3 cup thinly sliced green onion
1 cup finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Preparation

1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

Note:

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note