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Couscous, Garbanzo Bean, and Cucumber Salad

I saw this recipe from the Bon Appétit Test Kitchen and thought it looked like a great, quick and simple vegan main course. I didn’t have any bulgur, so I used couscous, and all I can say is WOW. This one was fantastic! We absolutely loved it! And with the couscous, it all came together in a snap! The cumin in the dressing was the perfect spice to accent these flavors. I’ll definitely be making this one again and again. Yum!

Bulgur, Garbanzo Bean, and Cucumber Salad
Bon Appétit October 2010

2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

Big Flavors Rating: 5 Stars


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