Apple and Couscous-Bulgur Salad | Midwest Living
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Apple and Couscous-Bulgur Salad

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Apple and Couscous-Bulgur Salad

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  • Makes: 6 servings
  • Prep 15 mins
  • Cook 15 mins
  • Chill 2 hrs to 8 hrs

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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 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 finely shredded lemon peel
  • 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 medium)
  • 1 cup coarsely chopped, unpeeled tender-sweet apples (such as, Fuji and Gala) (1 medium)
  • 6 white savoy cabbage leaves, Boston lettuce cups, Bibb lettuce cups or red-leaf lettuce leaves
  • 2 tablespoons sliced almonds, toasted

Directions

  1. 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.
  2. For vinaigrette: In a medium bowl, whisk together oil, lemon peel, lemon juice, honey, Boiled Cider, 1/4 teaspoon sea salt and the pepper.
  3. Drizzle the vinaigrette over 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.
  4. 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, chol. (mg) 0, Niacin (mg) 1, Fat, total (g) 13, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 339, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, calcium (mg) 30, Monosaturated fat (g) 9, pro. (g) 5, iron (mg) 1, Polyunsaturated fat (g) 1, carb. (g) 42, Folate (µg) 16, fiber (g) 5, sugar (g) 16, cal. (kcal) 292, Potassium (mg) 218, vit. A (IU) 292, vit. C (mg) 9, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0

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