Fruit And Nut Breakfast Tabbouleh

• 1 can (about 8 oz.) crushed pineapple
• About 1/2 cup cranberry juice blend
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup bulgur wheat
• 1 cup chopped peeled Golden Delicious apples
• 2 teaspoons lemon juice
• 2 tablespoons each dried sweetened cranberries, dried currants, and chopped dates
• 1/4 cup chopped pecans

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. Add warm bulgur and mix.
3. Serve hot, warm, or cool; if making up to 1 day ahead, cover when cool and chill.

pineapple, cranberry juice blend, ground cinnamon, ground nutmeg, bulgur wheat, apples, lemon juice, cranberries, pecans

Taken from www.myrecipes.com/recipe/fruit-nut-breakfast-tabbouleh (may not work)