Moroccan Carrot Salad with Bulgur

Commonly used in Middle Eastern cuisine, bulgur is a whole grain made of hulled wheat kernels. Because the kernels are cooked before they are dried, bulgur only takes about 12 minutes to cook. Enjoy this convenient, nutritious whole grain with roasted vegetables as a side dish.

Serves 4

 Heat the oven to 400ºF. Slice 1 lb carrots, about 5-6 carrots, diagonally. In a bowl, toss carrot slices with 1 Tb olive oil, ½ tsp ground cumin, ½ tsp cayenne, ¼ tsp salt and a pinch of ground cinnamon. Lay the carrots out on a lined sheet pan and roast for about 20 minutes until tender. While the carrots roast, combine ½ cup uncooked bulgur and 1 cup water in a pot and bring to a boil. Cover the pot and reduce heat to a simmer for 12 minutes. Drain any excess water and fluff bulgur with a fork. When carrots and bulgur are done cooking, combine the ingredients in a bowl. Toss together with 1 Tb olive oil, ¼ cup chopped flat parsley, the juice of ½ lime and salt and pepper to taste.