Moroccan-Spiced Bulgur And Chickpea Salad

• 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)

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

lime juice, extra virgin olive oil, salt, ground cumin, ground coriander, fresh ground black pepper, boiling water, bulgur, matchstick, cranberries, slivered almonds, mint, chickpeas

Taken from www.food.com/recipe/moroccan-spiced-bulgur-and-chickpea-salad-235783 (may not work)