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).




  • 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

292 calories; 13 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 339 mg sodium. 218 mg potassium; 42 g carbohydrates; 5 g fiber; 16 g sugar; 5 g protein; 0 g trans fatty acid; 292 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;