Moroccan-Spiced Bulgar and Chickpeas

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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 Tbsps fresh lime juice
1 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick carrots
1/3 cup dried cranberries
3 Tbsps slivered almonds, toasted
2 tsps chopped fresh mint
1 (15 oz) can chickpeas, drained
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.
Yield: 3 (1 1/4 cup) servings

Calories: 451
Total fat: 11.2g
Fiber: 18.2g
Sodium: 654mg
Meal   LunchCuisine   African
Dish   SaladMain Ingredient   Rice/Grains

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