Moroccan-Spiced Bulgur and Chickpea Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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From Cooking Light. 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 extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon fresh ground black pepper |
2 cups boiling water |
1 1/3 cups uncooked bulgur |
1/2 cup matchstick-cut carrot |
1/3 cup dried cranberries |
3 tablespoons slivered almonds, toasted |
2 teaspoons chopped fresh mint |
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans) |
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.
3. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.
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