Berry-fresh Bulgur

Surprise your Thanksgiving guests with this side dish that takes both cranberries and bulgur to new, delightful heights.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 197
Total fat: 9.6g
Saturated fat: 1.3g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 1.2g
Protein: 2.7g
Carbohydrate: 28.2g
Fiber: 4.7g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 186mg
Calcium: 27mg

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Ingredients:

1 cup coarse-ground bulgur
2 cups cubed (¼-inch) peeled English cucumber
1 cup dried cranberries
⅓ cup thinly sliced green onion
1 cup finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
⅓ cup fresh lemon juice
⅓ cup extra-virgin olive oil
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

PREPARATION:
1. Place bulgur in a large bowl; cover with 2 cups boiling water.

2. Cover with a lid and let it stand 30 minutes or until liquid is absorbed.

3. Fluff bulgur with a fork. Add cucumber and remaining ingredients, then toss gently to combine.

Serves 8,1 cup each







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