Bulgur with Dried Cranberries

I'd like to make this as a side dish this thanksgiving.

Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

197

Fat:

9.6g (sat 1.3g,mono 6.7g,poly 1.2g)

Protein:

2.7g

Carbohydrate:

28.2g

Fiber:

4.7g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

186mg

Calcium27mg