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Bulgur with Dried Cranberries

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 8 servings (serving size: 1 cup)
Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

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

Nutrition 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

How to Make It

  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.