Bulgur Pudding with Candied Ginger and Figs
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.
- 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.