1 cup water
1 cup Bulgur wheat
1/4 cup slivered almonds, coarsely chopped
1 cup red seedless grapes, cut into quarters
1 cup blueberries
1 cup fresh pineapple chunks
3 Tbsp. finely chopped fresh mint
2 tsp. peeled and finely grated ginger root
2 Tbsp. mango or peach chutney
4 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/4 cup yogurt
1 tsp. honey- Dijon mustard
1/4 to 1/2 tsp. salt
To prepare the salad. In a medium saucepan bring water to a boil and stir in bulgur. Remove from the heat, cover and let sit 30 minutes. Uncover and fluff up the bulgur with a fork. Transfer to a bowl.
Place almonds in a small skillet and set over medium heat. Set a timer for 4 minutes. Remove from the heat and let nuts remain in the pan to finish toasting. Set aside.
To prepare dressing. Stir together the ginger, chutney, lemon juice, olive oil, yogurt, mustard and salt. Stir into bulgur.
Add grapes, blueberries, pineapple and mint. Cover and refrigerate.
Remove the salad from the refrigerator 30 minutes before serving. Stir in the almonds before serving.
If you have extra grapes, blueberries and pineapple, combine with 2 to 4 Tbsp. orange juice and 1 to 2 Tbsp. chopped mint. Serve with the tabbouleh.