Moroccan-Spiced Bulgur and Chickpea Salad

Moroccan-Spiced Bulgur and Chickpea SaladRecipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.