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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 8.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 10.4g
  • Carbohydrate: 59.5g
  • Fiber: 13.7g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 491mg
  • Calcium: 65mg

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

  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.
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