Fruit and Nut Breakfast Tabbouleh
When out of couscous and other ingredients to make her special version of tabbouleh, Betty Ray turned to bulgur wheat and dried fruits. The results are a wholesome cooked cereal mixture, good hot or cold, that makes a splendid breakfast dish served plain, with milk, or with vanilla-flavor yogurt.
How to Make It
Step 1
1
Drain juice from pineapple into a glass measure; pour pineapple into a large bowl. To pineapple juice add enough cranberry juice blend to make 1 cup; pour into a 1- to 1 1/2-quart pan and add cinnamon and nutmeg. Bring to a boil over high heat; add bulgur. Stir, cover, reduce heat, and simmer until juices are absorbed, about 15 minutes.
Step 2
2
Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.
Step 3
3
Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.
Ingredients
1 can (about 8 oz.) crushed pineapple
About 1/2 cup cranberry juice blend
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup bulgur wheat
1 cup chopped peeled Golden Delicious apples
2 teaspoons lemon juice
2 tablespoons each dried sweetened cranberries, dried currants, and chopped dates
1/4 cup chopped pecans
Directions
Step 1
1
Drain juice from pineapple into a glass measure; pour pineapple into a large bowl. To pineapple juice add enough cranberry juice blend to make 1 cup; pour into a 1- to 1 1/2-quart pan and add cinnamon and nutmeg. Bring to a boil over high heat; add bulgur. Stir, cover, reduce heat, and simmer until juices are absorbed, about 15 minutes.
Step 2
2
Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.
Step 3
3
Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.
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