Bulgur with Dried Cranberries


1 cup coarse-ground bulgur

2 cups (1/4-inch) cubed, peeled English    cucumber

1 cup dried cranberries

1/3 cup thinly sliced green  onion

1 cup finely chopped fresh flat-  leaf parsley

1 teaspoon grated lemon rind

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground   black pepper


1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.



Adapted from Cooking Light

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