Lunch: Moroccan-Spiced Bulgur and Chickpea Salad Recipe | MyRecipes

Recipe by Kathy Baruffi 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.

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Moroccan-Spiced Bulgur and Chickpea Salad Recipe | MyRecipes

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

3 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick-cut carrots
1/3 cup dried cranberries
3 tablespoons slivered almonds, toasted
2 teaspoons chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Instructions

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 absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Add a review for Moroccan-Spiced Bulgur and Chickpea Salad Recipe | MyRecipes