Bulgar Salad with Cranberry and Apricots

Bulgar Salad with Cranberry and Apricots

Bulgar Salad with Cranberry and Apricots

Adapted from Mark Hyman MD's "The Ultrametabolism Cookbook" published by Scribner. This is a great cookbook with simple, wholesome recipes.Look for it on Amazon.


  • 1 1/4 cup water
  • 1 rounded teaspoon Better Than Bouillion- Chicken or Vegetable
  • 1 teaspoon kosher salt
  • 1 cup bulgar
  • 1/4 slivered blanched almonds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh black pepper
  • 1/3 cup dried cranberries
  • 1/3 cup chopped unsulphured dried apricots
  • 1/3 cup chopped flat leaf parsley
  • 2 tablespoons finely sliced scallions


  1. In a small saucepan, combine water, Better Than Boullion and 1/2 teaspoon salt.
  2. Stir in the bulgar.
  3. Bring to a simmer, cover and cook for about 5 minutes or until liquid is absorbed.
  4. Remove from heat and set aside, covered for about 5 minutes.
  5. Toast almonds in a small skillet until browned, about 5 minutes and set aside to cool.
  6. Pour bulgar into a bowl and fluff with a fork.
  7. Stir in olive oil, lemon juice, pepper and remaining salt.
  8. Add cranberries, apricots, parsley and scallions and stir to combine.
  9. Serve.

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