Moroccan-Spiced Bulgur And Chickpea Salad - cooking recipe

Ingredients

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick-cut carrot
1/3 cup dried cranberries
3 tablespoons slivered almonds, toasted
2 teaspoons chopped of fresh mint
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.