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Arabian Apricot Olive Bulgur

Arabian Apricot Olive BulgurRecipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dried apricots, slivered
2 tablespoons apple juice
3 cups cooked bulgur
1 cup California Ripe Olives, halved
1/2 cup (2 ounces) ground, lightly salted cashews
1/4 cup chopped parsley
1 tablespoon cider vinegar
1/4 teaspoon ground cinnamon
Kosher salt and cayenne pepper to taste

Cooking Directions:

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

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 347; Total Fat: 15g; Cholesterol: 0mg; Total Carbs: 45g; Protein: 8g; Sodium: 417mg.

Recipe and photograph courtesy of California Ripe Olives.