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Carrot-Cilantro Bulgur

Photo: Randy Mayor; Styling: Claire Spollen



Serves 4 (serving size: about 2/3 cup)

Bulgur is a form of whole wheat often used in European and Indian cuisine. Made with shredded carrot and chopped cilantro, this nutritious dish is high in fiber and protein and low in saturated fat.


  • 3/4 cup uncooked bulgur
  • 2 cups water
  • 3/4 cup shredded carrot
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 145
  • fat 5.5 g
  • satfat 0.8 g
  • sodium 259 mg

How to Make It

  1. Combine bulgur and water in a small saucepan; bring to a boil. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain. Stir in carrot, cilantro, lime juice, olive oil, salt, and pepper.