- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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.