Moroccan-Spiced Bulgur and Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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