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Recipe: Bulgur and Vegetables with Lemon Curry Dressing

Salads - Main Dish
BULGUR AND VEGETABLES WITH LEMON CURRY DRESSING

"A versatile, fiber-rich whole grain, bulgur is familiar to many as the main ingredient in tabbouleh. Here, it's showcased as a tart and spicy main-dish salad."

1 cup bulgur
2 cups boiling water
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
2 celery stalks, thinly sliced
3 medium tomatoes (about 1 lb. total), seeded and diced
1/2 cup minced cilantro (coriander)
Salt
FOR THE LEMON CURRY DRESSING:
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
3 tablespoons vegetable oil

In a large bowl, combine bulgur and water; cover with foil. Let stand until bulgur is soft and most of the liquid is absorbed (about 1 hour).

MEANWHILE, PREPARE THE DRESSING:
Stir together lemon juice, Dijon mustard and curry powder. Add oil and whisk until blended. Set aside.

Drain off excess liquid from bulgur. Add beans, celery, tomatoes, and cilantro; stir well. Pour in dressing and stir again; season to taste with salt. If made ahead, cover and refrigerate for up to 8 hours.

Serve at room temperature.

Makes 6 servings

Nutrition information per serving: 327 calories, 8 grams protein, 53 grams carbohydrates, 10 grams total fat (1 gram saturated fat), 0 milligrams cholesterol, 316 milligrams sodium

Source: Shape magazine, 1999
MsgID: 391086
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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