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Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Moroccan-Spiced Bulgur and Chickpea Salad

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.

Cooking Light AUGUST 2004

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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Moroccan-Spiced Bulgur and Chickpea Salad recipe

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