Arabian Apricot Olive Bulgur

• 1 Tbsp. olive oil
• 1 tsp. minced garlic
• 1/2 cup Dried apricots, slivered
• 2 Tbsp. Apple juice
• 3 cups Cooked bulgur
• 1 cup California Ripe Olives, halved
• 1/2 cup (2 oz.) Ground lightly salted cashews
• 1/4 cup chopped parsley
• 1 Tbsp. cider vinegar
• 1/4 tsp.Ground cinnamon
• Kosher salt and cayenne pepper to taste

Preparation

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

Source:

California Olive