Thanksgiving is only one week away! Have you finalized your menu yet? This year I am spending Thanksgiving with my family, and I am really looking forward to my Mom and Grandma’s cooking!! I have been seeing so many fun Thanksgiving recipes all over the internet the past few weeks. This healthy bulgur salad recipe is a must-have side for your Thanksgiving table. It is really easy to make, which is a huge plus on Thanksgiving day when you have so much to prepare. I found this recipe in Cooking Light magazine, and was really pleased with the results. I love dried cranberries, and they go so well tossed together with warm bulgur, cucumbers, chickpeas, parsley and drizzled with a lemony-herb olive oil dressing – yum!
Remember the other day when I said I might have some exciting news? Well, it’s official – I am going to be a pharmacist! I got a job offer! Now I just need to get through my last rotations. Oh yeah, and pass my licensure exams. I have been starting to get senioritis for the third time in my life (high school, undergrad, and now grad school!). I really can’t wait to start my career…I am so close 🙂
OK, so tell me what you are planning on eating for Thanksgiving this year!
- 1 cup coarse-ground bulgur
- 2 cups water
- 2 cups cubed organic English cucumber
- 1 cup chickpeas
- ¾ cup organic dried cranberries
- 1 teaspoon grated lemon rind
- ⅓ cup fresh lemon juice
- ⅓ cup extra-virgin olive oil
- Salt and ground black pepper to taste
- 1 tbsp dried parsley
- Bring a pot of 2 cups water to a boil, then add bulgur. Cover and turn heat to low. Simmer for 10 minutes.
- Add cucumber, chickpeas, and cranberries to bulgur and stir.
- In a small bowl, whisk together olive oil, lemon rind and juice, salt, pepper and parsley.
- Drizzle dressing over the bulgur salad and serve warm or cold.
Recipe adapted from Cooking Light magazine, Nov 2009 – see original here
Congrats on the news, so exciting! And hope you have a wonderful Thanksgiving. This dish looks wonderful, so colorful and festive. I still need to finalize our menu, eek!
Tasty and colorful looking dish. Very appetizing.
Wow! This is a beautiful dish! I am loving it! I haven’t cooked with bulgur, but i must! I had a bag of it, but my dog ate it. Yes he likes to eat raw grains!!
Congrats on your job. How exciting. I love the look of your salad – so colourful. And I’m sure this would work equally as well with quinoa xx
Congratulations on your job offer! This is a great light recipe and perfect if you happen to have any vegan guests on Thanksgiving day. I could fill up on this salad alone! Take Care
Congrats on the job offer – that is amazing!! And this looks wonderful. I’ve never had bulgur (I don’t think?) but I love couscous, quinoa, barley, etc., so I bet I’d love this, too. =)
Congrats on the exciting job offer my friend, you deserve it 😀
Your salad is the perfect way to celebrate, light and healthy but punching flavour!
Cheers
CCU
P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!
Congrats, Kristi! That’s such fantastic news! And a tasty looking recipe, too 🙂
Congrats on the job! It’s nice to have that lined up so you’ll know what you’re doing when you’re finished with school. Fun recipe – thanks for this.
Looks lovely AND delicious! This recipe would have been PERFECT for Thanksgivukkah this year … my fault for not checking my RSS feed until now. Guess I’ll have to wait 75,000 years until the next one. 😉