Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Bulgur with dried cranberries

Bulgur with dried cranberries

Recipe Information

Servings 8
Preparation Time 5 Minutes
Cook Time 30 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Bulgur; Cranberries
Category Fruit; Rice & Grains
Meal Breakfast; Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Diet Heart Healthy; Low Calorie; Low Cholesterol; Low Fat; High Fiber; Vegan; Vegetarian


  • 1 cup coarse-ground bulgur 

  • 2 cups (1/4-inch) English cucumber, peeled and cubed

  • 1 cup dried cranberries 

  • 1/3 cup green onions, thinly sliced

  • 1 cup fresh flat-leaf parsley, finely chopped

  • 1 teaspoon lemon rind, grated

  • 1/3 cup fresh lemon juice 

  • 1/3 cup extra-virgin olive oil 

  • 3/4 teaspoon kosher salt 

  • 3/4 teaspoon freshly ground black pepper 



  • Place the bulgur in a large bowl, and cover with 2 cups of boiling water.

  • Cover, and let stand 30 minutes or until the liquid is absorbed. Fluff with a fork.

  • Add the cucumber and remaining ingredients, and toss gently to combine.


Nutrition (per serving)

  • Calories: 197 cal

  • Fat: 10g

  • Saturated fat: 1g

  • Monounsaturated fat: 7g

  • Polyunsaturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 186mg

  • Carbohydrate: 28g

  • Fiber: 5g

  • Protein: 3g

  • Iron: 1mg

  • Calcium: 27mg