Moroccan-Spiced Bulgar and Chickpea Salad

3 Servings
100% would make this recipe for Moroccan-Spiced Bulgar and Chickpea Salad again.

Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use and other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots.

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Moroccan-Spiced Bulgar and Chickpea Salad Ingredients

3 tablespoons Fresh lime juice	1 1/3 cups Bulgur, uncooked
1 tablespoon Extra virgin olive oil	1/2 cup Dried cranberries
1/2 teaspoon Salt	3 tablespoons Almonds, slivered toasted
1/4 teaspoon Ground cumin	2 teaspoons Fresh mint chopped
1/4 teaspoon Ground coriander	1 can (15 oz) Chickpeas drained
1/4 teaspoon Black pepper	1/2 cup Carrots matchstick-cut
2 cups Boiling water

Instructions for Moroccan-Spiced Bulgar and Chickpea Salad

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.

Main Ingredient: BulgurCuisine: Indian