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.

By Betty Ray, Vancouver, Washington
This Story Originally Appeared On sunset.com

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Yield:
Makes 4 cups; 3 or 4 servings
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
214 calories; calories from fat 21%; protein 3.2g; fat 5.1g; saturated fat 0.4g; carbohydrates 43g; fiber 5.3g; sodium 5.4mg.
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