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Fruit and Nut Breakfast Tabbouleh

Yield Makes 4 cups; 3 or 4 servings
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.

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

Nutrition Information

  • calories 214
  • caloriesfromfat 21 %
  • protein 3.2 g
  • fat 5.1 g
  • satfat 0.4 g
  • carbohydrate 43 g
  • fiber 5.3 g
  • sodium 5.4 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  2. Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix. Add warm bulgur and mix.

  3. Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.