1/2English cucumber diced (cut cucumber in half, spoon out seeds)
1/2cupdiced green onions whites and greens
15-1/2oz. cangarbanzo beans drained and rinsed
1/2cupcurrantssoaked in warm water for 10min. and drain
1/4cuplightly toasted pine nutsfor garnish
1/4cupextra virgin olive oil
1/4cupfresh-squeezed lemon juice
1large clovegarlic mined
Fresh ground pepper
A fewpinchesdried cayenne pepper
A fewpinchesground cinnamon
Cool cucumber, earthy garbanzos, sweet cranberries and whole grain bulgur wheat are joined with other ingredients in this tabbouleh to tantalize the taste buds.
Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once, cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is a dente. Remove cover and let cool before combining all the above ingredients in a large bowl.
Whisk all the dressing ingredients together in a small bowl.
Pour over vegetables; toss until well coated then add toasted pine nuts; cover and chill.
Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
Per Serving Nutrition Info: 280 cal; (90 from fat); 10g total fat; (2g sat fat); 9g prot; 40g total carb; 5mg chol; 480mg sod; 8g fiber; 13g sugar Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.