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Cranberry Almond Tabouli

Fri, 06/19/2009 - 11:40 — Sarah

Summary

Yield
Prep Time15 minutes
Recipe TypesVegetarian

Description

Hearty vegan friendly bulgur recipe great for breakfast or lunch.

Ingredients

  • 1 pk tabouli salad mix (see notes)
  • 1⁄4 c dried sweetened cranberries
  • 1⁄4 c diced unsalted almonds
  • 1 1⁄2 c water

Instructions

Pack everything into a quart freezer or sandwich bag, depending on method used.

FBC method:
Add near boiling water to the bag, stirring well. Seal tightly and put in a cozy for 10 minutes. Fluff up and divide.

Insulated mug method:
Add the dry ingredients to a large mug along with the boiling water. Stir well, cover tightly and let sit for 10 minutes. Fluff up and divide between bowls or mugs.

One pot method:
Bring water to a boil, turn off your stove. Add in the dry ingredients, stirring well. Cover tightly and let sit for 10 minutes. In cool weather use a pot cozy. Fluff up and divide.

Notes

For more information on the items used in the recipe as well as other notes see the blog entry:
http://blog.trailcooking.com/2009/06/19/recipe-re-do-cranberry-almond-ta...

Nutritional stats:
For two servings total the stats for each person is:
445 Calories / 9 grams Fat / 13 grams Protein / 15 grams Fiber / 1,100 mg Sodium. (Sadly, due to the boxed mix is why the sodium is so high.)

The recipe dry weighs in at 8.6 ounces.

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