Bulgur, Spinach & Apricot Salad, an admittedly good variation on a recipe from this lovely book.

 

Bulgur wheat
Spinach (fresh, baby)
Chick peas
Apricots (dried)
Almonds

Dressing:
Olive oil
Lime
Cumin
Red pepper

2/3 cup of bulgur (rinsed and drained). Cover with 2/3 cup boiling water and 2/3 cup apple juice (I used apple cider). Never done this next part before but it worked well. Spread the whole mixture on a baking sheet and put in oven at 275 degrees for 20 minutes, fluffing once with fork. It seemed way too watery at first but came out nicely!

Meanwhile, chop dried apricots and almonds. I used 1/3 cup of each. Prepare dressing: 3 T olive oil, juice of 1/2 lime, 1 tsp cumin, few shakes of red pepper, s&p.

Combine bulgur, spinach, chick peas (I used 2/3 can), apricots, almonds, and dressing. Would probably be good with a little red onion but I didn't have any. Enjoy!