Moroccan-Spiced Bulgar and Chickpea Salad

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Moroccan-Spiced Bulgar and Chickpea Salad

 

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 black pepper

2 cups boiling water

1 1/3 cups bulgur, uncooked

1/2 cup dried cranberries

3 tablespoons almonds, slivered toasted

2 teaspoons fresh mint chopped

1 15 oz. can chickpeas drained

1/2 cup carrots matchstick-cut

 

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 abs orbed. Add bulgur, carrots, and remaining ingredients to

juice mixture, and toss well to coat. Cover and chill.

Serves 3.

 

 

 

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