Bulgur Salad with Cranberries & Almonds
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Recipe type: Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 cup coarse bulgur prepared according to package directions
  • ½ cup slivered almonds
  • ½ cup dried cranberries
  • ⅓ cup chopped parsley [plus additional parsley as garnish]
  • Zest from 1 lemon
  • ½ teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice [Pro Tip: Use the same lemon you just zested]
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes
Instructions
  1. Prepare bulgur on the stove top according to package directions. Meanwhile, turn on your broiler. Place almonds on a baking sheet and slip under the broiler just for a minute or two, until toasted but not burned (watch them carefully. I'd be lying if didn't tell you that I burned a batch or two of almonds during this step when I was testing this recipe).
  2. Combine cooked bulgur, almonds, parsley, dried cranberries, lemon zest and salt in a large bowl. Toss to combine. In a separate bowl or large measuring cup, combine the honey, lemon juice, olive oil and chili flakes. Add the dressing just prior to serving. Garnish with additional parsley if desired. Serves 6.
  3. Ingredient Tip: Can't find bulgur at the grocery store? Use quinoa or couscous, both grains that are slightly more common.
Recipe by In Good Taste at http://ingoodtaste.kitchen/bulgur-salad/