Bulgur with Dried Cranberries

This recipe is similar to tabbouleh, but with cranberries instead of tomatoes.  Even though similar, it has a quite different taste, and much as I love tabbouleh, I think I prefer this--delicious!!  Really easy, too.  (By the way, I ended up making a huge batch of green enchilada sauce with the green tomatoes--enough to last all winter.  I still have a lot of tomatoes left, but they are ripening nicely, left in a brown paper grocery sack.  Let me know if you'd like me to post the sauce recipe.)

Bulgur with Dried Cranberries

adapted from Cooking Light, November 2009

about 6-7 servings

1 cup coarse-ground bulgur

half of an English cucumber, cut in 1/4" dice

1 c. dried cranberries or dried cherries

3 scallions, thinly sliced (about 1/3 cup)

1 cup finely chopped parsley

1 t. grated lemon rind

1/3 c. fresh lemon juice

ca. 3 T. olive oil [original recipe called for 1/3 c., but this amount was fine—I measured 1/3 cup of lemon juice into a glass measuring cup, and then filled to 1/2 c. with oil, which is a little less than 3 T. olive oil]

salt and pepper to taste

Put bulgur in a large bowl.  Cover with 2 cups boiling water.  Cover the bowl and let stand 30 minutes.  If not all liquid is absorbed, drain off any that's not.  Fluff with a fork.  Add remaining ingredients and toss to combine.

Stats for a 1 cup serving, if using 1/3 c. olive oil:

Calories: 197

Fat 9.6

Fiber 4.7 g

Calc 27 mg