Description
Hearty vegan friendly bulgur recipe great for breakfast or lunch.
Ingredients
| 1 | pk | tabouli salad mix (see notes) |
| 1⁄4 | c | dried sweetened cranberries |
| 1⁄4 | c | diced unsalted almonds |
| 1 1⁄2 | c | water |
Nutritional stats:
For two servings total the stats for each person is:
445 Calories / 9 grams Fat / 13 grams Protein / 15 grams Fiber / 1,100 mg Sodium. (Sadly, due to the boxed mix is why the sodium is so high.)
The recipe dry weighs in at 8.6 ounces.
Instructions
Pack everything into a quart freezer or sandwich bag, depending on method used.
FBC method:
Add near boiling water to the bag, stirring well. Seal tightly and put in a cozy for 10 minutes. Fluff up and divide.
Insulated mug method:
Add the dry ingredients to a large mug along with the boiling water. Stir well, cover tightly and let sit for 10 minutes. Fluff up and divide between bowls or mugs.
One pot method:
Bring water to a boil, turn off your stove. Add in the dry ingredients, stirring well. Cover tightly and let sit for 10 minutes. In cool weather use a pot cozy. Fluff up and divide.
Courtesy of trailcooking.com
hiking2christ 
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