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Arabian Apricot Olive Bulgur Recipes

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Yield: 24 (6 ounce) Servings


Olive oil 1⁄3 cup
Minced garlic 2 Tbsp.
Dried apricots, slivered 3 cups
Apple juice 3⁄4 cup
Cooked bulgur 4 1⁄2 qts.
California Ripe Olives, halved 1 1⁄2 lbs. 1 1⁄2 qts.
Chopped lightly salted cashews 12 oz. 3 cups
Chopped parsley 1 1⁄2 cups
Cider vinegar 1⁄3 cup
Ground cinnamon 1 1⁄2 tsp.
Kosher salt 1 1⁄2 tsp.
Cayenne pepper 3⁄4 tsp.


1. Heat olive oil in a large sauté pan over medium heat. Add
garlic and cook for 1 minute just until golden. Add apricots
and apple juice and remove from heat. Cover and steep for
10 minutes until apricots are plump.
2. In a large mixing bowl combine bulgur with apricots,
California Ripe Olives, cashews and parsley. Mix in vinegar
and cinnamon and season with salt and cayenne. Serve
warm or room temperature.

Nutritional Analysis Per Serving: Calories 347, Fat 15g, Cholesterol 0mg, Sodium 487mg, Carbohydrate 45g,
Protein 8g, Calories from fat 40%

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