I wanted to make some tabbouleh, but looking at the ingredients I had on hand at home, I realized that I couldn’t make it. However, I did have bulgur that I wanted to use, along with some fruit, almonds and coconut. So I decided that I’d throw together something that was similar to tabbouleh in the method that it was prepared, but that I’d use fruit and nuts instead of tomatoes and parsley. It was an experiment that turned out to be a pleasant surprise! Enjoy!
- 1/2 cup bulgur, soaked and drained (any grade)
- 1/2 cup dried cranberries
- 2 apples, finely diced
- 1/2 cup crushed almond slices
- 1/2 cup shredded coconut
- 3 tbsp lemon juice
- 4 tbsp orange juice
- 4 tbsp jam (any flavor you like, I used rhubarb-strawberry)
- 2 tsp cinnamon
- 1 tsp brown sugar
- dash nutmeg
- Soak the bulgur in water for about 1 hour.
- Peel, core and chop the apples into small chunks.
- While the bulgur is soaking: In one bowl, mix: almonds, coconut, cranberries, and chopped apple.
- In another bowl, mix the dressing ingredients.
- To drain te bulgur, squeeze out water by hand, one small hand full at a time, and place the drained bulgur in the bowl with the salad ingredients. (if the bulgur isn’t soft, you can microwave at intervals of 30 seconds until it reaches a chewy texture.
- Once all of the bulgur is in the salad, pour the dressing onto the salad, and stir well.
Serve cold as a salad. You can also mix with cereal or yogurt. For a winter-worthy dish, you can serve this salad warm, or mix it in with oatmeal. For a more indulgent dessert, you can serve with a scoop of fat free vanilla frozen yogurt! You can also try cinnamon pita bread with this, or apple chips, and use it as a dip.