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Moroccan-Spiced Bulgur and Chickpea Salad

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield 4 servings (serving size: 1 cup)
Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots.

Ingredients

  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups boiling water
  • 1 1/3 cups uncooked bulgur
  • 1/2 cup matchstick-cut carrots
  • 1/3 cup dried cranberries
  • 3 tablespoons slivered almonds, toasted
  • 2 teaspoons chopped fresh mint
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Nutrition Information

  • calories 338
  • fat 8.4 g
  • satfat 0.8 g
  • monofat 4.9 g
  • polyfat 2.2 g
  • protein 10.4 g
  • carbohydrate 59.5 g
  • fiber 13.7 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 491 mg
  • calcium 65 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

  2. Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.