Moroccan-Spiced Bulgur and Chickpea Salad

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

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.

Note:

Kathy Baruffi,

August 2004