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).

Source: Midwest Living


Recipe Summary

15 mins
15 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 13g; saturated fat 2g; carbohydrates 42g; mono fat 9g; poly fat 1g; insoluble fiber 5g; sugars 16g; protein 5g; vitamin a 291.5IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 339mg; potassium 218mg; calcium 30.3mg; iron 1.1mg.