Apple and Couscous-Bulgur Salad
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- Makes: 6 servings
- Prep
15 mins
- Cook
15 mins
- Chill
2 hrs to 8 hrs
Studded with dried cherries and almonds, this hearty salad pairs well with roast pork or even barbecue. Boiled cider and lemon juice add a touch of pucker that keeps the salad from tasting too sweet. You can make your own boiled cider using the recipe on our site or buy it online or in specialty stores (or substitute regular apple cider).
Ingredients
-
2
cups
water
-
1/2
cup
bulgur
-
3/4
teaspoon
sea salt or kosher salt
-
1/2
teaspoon
ground cumin
-
1/2
cup
couscous
-
1/3
cup
olive oil
-
1
teaspoon
lemon zest
-
1/4
cup
lemon juice
-
1
tablespoon
honey
-
1
tablespoon
boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/) or fresh apple cider
-
1/4
teaspoon
sea salt or kosher salt
-
1/4
teaspoon
freshly ground black pepper
-
1
cup
coarsely chopped or torn radicchio or coarsely shredded red cabbage
-
1/2
cup
dried tart red cherries
-
1
cup
thinly sliced, unpeeled tender-tart apples (such as Cortland and Empire)
-
1
cup
coarsely chopped, unpeeled tender-sweet apples (such as Fuji and Gala)
-
6
white savoy cabbage leaves, Boston lettuce cups, Bibb lettuce cups or red-leaf lettuce leaves
-
2
tablespoons
sliced almonds, toasted
Directions
-
In a medium saucepan, combine the water, bulgur, the 3/4 teaspoon sea salt and cumin. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until bulgur is nearly tender. Remove from heat. Stir in the couscous. Cover; let stand for 5 minutes. Using a fork, fluff grain mixture. Transfer to a large bowl; cool slightly.
-
For dressing: In a screw-top jar, combine oil, lemon peel, lemon juice, honey, Boiled Cider, 1/4 teaspoon sea salt and the pepper. Cover and shake well.
-
Drizzle the dressing over the couscous mixture; toss to coat evenly. Stir radicchio and cherries into couscous mixture. Cover and chill for at least 2 and up to 8 hours.
-
Just before serving, stir the apples into couscous mixture. To serve, arrange cabbage leaves on salad plates. Spoon apple salad on top of the cabbage. Sprinkle with almonds.
Nutrition Facts
(Apple and Couscous-Bulgur Salad)
Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, calcium (mg) 30, fiber (g) 5, sodium (mg) 339, iron (mg) 1, sugar (g) 16, Monounsaturated fat (g) 9, Folate (µg) 16, Polyunsaturated fat (g) 1, pro. (g) 5, vit. C (mg) 9, carb. (g) 42, cal. (kcal) 292, vit. A (IU) 292, Potassium (mg) 218, chol. (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Thiamin (mg) 0, Fat, total (g) 13, Riboflavin (mg) 0
Links:
[1] http://my.midwestliving.com/common/register.jsp?regSource=4002&returnURL=http%3A//www.midwestliving.com/print/59177/
[2] http://images.meredith.com/bhg/images/recipe/p_RU189317.jpg
[3] http://my.midwestliving.com/common/register.jsp?regSource=4092&returnURL=http%3A//www.midwestliving.com/print/59177/
[4] http://www.midwestliving.com/recipe/boiled-cider/