Bulgur with Dried Cranberries

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 9.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.7g
  • Carbohydrate: 28.2g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 186mg
  • Calcium: 27mg

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. 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.
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