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.
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
How to Make It
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.
Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.
Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.