Because bulgur and couscous can be used interchangeably in a variety of Mediterranean dishes, the two are often confused. The difference? Bulgur is ground whole wheat, while couscous is a type of (tiny) pasta. This stovetop pudding can be served hot or cold.
- 2 Tbs. brown rice syrup or agave nectar
- 1/8 tsp. salt
- 1 cup dried figs, quartered (about 6 oz.)
- 3/4 cup fine bulgur
- 1/4 cup coarsely chopped crystallized ginger
- 1 cup vanilla soymilk
- 1/2 cup dried cranberries
- 1/4 tsp. ground allspice
- 1/2 cup hazelnuts or walnuts, toasted and coarsely chopped
- Bring 1 1/2 cups water, brown rice syrup and salt to a boil in saucepan. Stir in figs, bulgur and ginger. Cover, and remove from heat. Let stand 5 minutes, or until water is absorbed.
- Stir in soymilk, cranberries and allspice. Bring to a boil. Reduce heat to medium low, and simmer, uncovered, 3 minutes, or until mixture thickens to consistency of oatmeal, stirring occasionally. Stir in nuts. Serve warm or at room temperature.
- Serving Size: Serves 8
- Calories: 173
- Carbohydrate Content: 32 g
- Fat Content: 5 g
- Fiber Content: 5 g
- Protein Content: 3 g
- Saturated Fat Content: 5 g
- Sodium Content: 57 mg
- Sugar Content: 14 g