Food Apple and Couscous-Bulgur Salad Studded with dried cherries and almonds, this hearty salad pairs well with roast pork or even barbecue. Boiled cider and lemon juice add a touch of pucker that keeps the salad from tasting too sweet. You can make your own boiled cider using the recipe on our site or buy it online or in specialty stores (or substitute regular apple cider). By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 1, 2012 Print Share Prep Time: 15 mins Cook Time: 15 mins Chill Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cups water ½ cup bulgur ¾ teaspoon sea salt or kosher salt ½ teaspoon ground cumin ½ cup couscous ⅓ cup olive oil 1 teaspoon lemon zest ¼ cup lemon juice 1 tablespoon honey 1 tablespoon boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/) or fresh apple cider ¼ teaspoon sea salt or kosher salt ¼ teaspoon freshly ground black pepper 1 cup coarsely chopped or torn radicchio or coarsely shredded red cabbage ½ cup dried tart red cherries 1 cup thinly sliced, unpeeled tender-tart apples (such as Cortland and Empire) 1 cup coarsely chopped, unpeeled tender-sweet apples (such as Fuji and Gala) 6 white savoy cabbage leaves, Boston lettuce cups, Bibb lettuce cups or red-leaf lettuce leaves 2 tablespoons sliced almonds, toasted Directions In a medium saucepan, combine the water, bulgur, the 3/4 teaspoon sea salt and cumin. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until bulgur is nearly tender. Remove from heat. Stir in the couscous. Cover; let stand for 5 minutes. Using a fork, fluff grain mixture. Transfer to a large bowl; cool slightly. For dressing: In a screw-top jar, combine oil, lemon peel, lemon juice, honey, Boiled Cider, 1/4 teaspoon sea salt and the pepper. Cover and shake well. Drizzle the dressing over the couscous mixture; toss to coat evenly. Stir radicchio and cherries into couscous mixture. Cover and chill for at least 2 and up to 8 hours. Just before serving, stir the apples into couscous mixture. To serve, arrange cabbage leaves on salad plates. Spoon apple salad on top of the cabbage. Sprinkle with almonds. Print Nutrition Facts (per serving) 292 Calories 13g Fat 42g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 292 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Sodium 339mg 15% Total Carbohydrate 42g 15% Total Sugars 16g Protein 5g Vitamin C 9mg 45% Calcium 30mg 2% Iron 1mg 6% Potassium 218mg 5%