Lemony Bulgur Salad

I made this for dinner when I just needed something that I could throw together from my cupboards and I LOVED it!

Hubby and I agreed that it might go better as a side than a main dish, but it is packed with protein so it can stand on its own if needed.  I'm thinking I'll make this again the next time Hubby wants fish - side for him, meal for me and Son.

Lemony Bulgur Salad (adapted from a Kid's food app on my phone)

• 1 cup uncooked bulgur (this is a whole grain, you could sub cooked quinoa, rice, or couscous if you don't have this)
• 1/3 cup dried cranberries
• 1 cup boiling water
• 2-3 Tbs fresh lemon juice
• 1 Tbs olive oil
• 1 Tbs honey
• 1 clove garlic, minced
• 1 can beans (Great Northern, Kidney or Chickpeas, use what you like) drained & rinsed
• 1 tsp parsley
• 1 onion
• 1 stalk of celery, minced*
• 1 handful of baby carrots, chopped*
• 1/4 cup nuts, chopped (I used raw cashews, but almonds, walnuts, sunflower seeds would be great)
• Baby Lettuce leaves (optional)
• salt and pepper to taste

Combine bulgur and cranberries in a large bowl. Pour boiling water over bulgur mixture. Cover the bowl with foil. Let stand until all the water is absorbed and bulgur is tender, about 30 minutes.

Meanwhile, saute chopped onion in a fry pan over med heat until softened and browned. Add minced garlic clove and continue cooking until fragrant.  Add beans to the onions and garlic, cook until heated through then cover and removed from heat.  Chop veggies, and whisk the lemon juice, olive oil, and honey together in a small bowl.

Once the bulgur is cooked add dressing, bean/onion mixture, carrots, celery, and parsley to the bowl and stir to combine. Season with salt and pepper to taste. Serve at room temp as is, or lay down a bed of baby lettuces first.

* Next time I'm going to up the veggies even more! Some sweet potato might be good, or even apple slices.