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.
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
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
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.
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