Moroccan-Spiced Bulgur and Chickpea Salad

Name: Moroccan-Spiced Bulgur and Chickpea Salad
Yield: 4 servings (serving size: 1 cup)
Ingredients: 3 tablespoons fresh lime juice; 1 tablespoon extravirgin olive oil; ½ teaspoon salt; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon freshly ground black pepper; 2 cups boiling water; 1 ⅓ cups uncooked bulgur; ½ cup matchstick-cut carrots; ⅓ cup dried cranberries; 3 tablespoons slivered almonds, toasted; 2 teaspoons chopped fresh mint; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

3 Ratings
1 Review

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.

By Kathy Baruffi

Recipe by Cooking Light August 2004

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Moroccan-Spiced Bulgur and Chickpea Salad

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