Makes 4 (1-cup) servings.
Prep Time: 20 minutes
Cook Time: 20 minutes
INGREDIENTS
1 cup bulgur (cracked wheat)
1 teaspoon grated orange peel
1/2 cup orange juice
1/2 teaspoon McCormick® Cumin, Groundor McCormick® Gourmet Collection Roasted Ground Cumin
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 tablespoons olive oil
1/2 cup chopped plum tomatoes
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup chopped onion
2 teaspoons minced garlic
1/3 cup pitted dates, quartered, divided
1/4 cup sliced almonds, toasted, divided
2 tablespoons chopped fresh cilantro, divided
DIRECTIONS
1. Bring 6 cups water to boil in medium saucepan. Meanwhile, heat large skillet on medium heat. Add dry bulgur; cook and stir 2 to 3 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel, juice, cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside.
2. Heat oil in large skillet on medium-high heat. Add tomatoes, bell peppers, onion and garlic; cook and stir 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 each of the dates, almonds and cilantro to the bulgur; toss to coat well.
3. Serve warm or refrigerate until ready to serve. Garnish with remaining dates, almonds and cilantro.
NUTRITION INFORMATION
per serving
Calories: 318
Fat: 10 g
Carbohydrates: 49 g
Cholesterol: 0 mg
Sodium: 261 mg
Fiber: 10 g
Protein: 8 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5