5 servings (serving size: 1 cup salad and 1 tablespoon almonds)

How to Make It

Step 1

Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat; cook, uncovered, 30 minutes or just until split peas are tender. Drain well; set aside.

Step 2

Combine bulgur and 3/4 cup boiling water in a large bowl. Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates; stir well.

Step 3

Combine yogurt, lemon juice, salt, and curry, and add to bulgur mixture, stirring well. Gently stir in oranges. Top salad with toasted almonds.

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Ratings & Reviews

cooking light ahead of its time.

June 20, 2017
grain bowls from 1997 and this was delicious!