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Fruit and Nut Breakfast Tabbouleh





Yields
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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 5.4mg1%
Total Carbohydrate 43g16%

Dietary Fiber 5.3g19%
Protein 3.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.