Fruit and Nut Breakfast Tabbouleh

Ingredients

• 0.5 cup bulgur wheat 
• 8 oz pineapple crushed canned
• 0.5 cup cranberry juice blend 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 2 teaspoons juice of lemon 
• 0.3 cup pecans chopped
• 1 cup golden delicious apples peeled chopped
• 2 tablespoons cranberries dried sweetened chopped

Equipment

• bowl
• frying pan

Directions

1. Drain juice from pineapple into a glass measure; pour pineapple into a large bowl. To pineapple juice add enough cranberry juice blend to make 1 cup; pour into a 1- to 1 1/2-quart pan and add cinnamon and nutmeg. Bring to a boil over high heat; add bulgur. Stir, cover, reduce heat, and simmer until juices are absorbed, about 15 minutes.
2. Add to pineapple the apples, lemon juice, cranberries, currants, dates, and pecans; mix.
3. Add warm bulgur and mix.
4. Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.