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.

  • 8Servings


  • 2 Tbs. brown rice syrup or agave nectar
  • 1/8 tsp. salt
  • 1 cup dried figs, quartered (about 6 oz.)
  • 3/4 cup fine bulgur
  • 1/4 cup coarsely chopped crystallized ginger
  • 1 cup vanilla soymilk
  • 1/2 cup dried cranberries
  • 1/4 tsp. ground allspice
  • 1/2 cup hazelnuts or walnuts, toasted and coarsely chopped


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.

Nutrition Information

  • Calories: 173
  • Carbohydrate Content: 32 g
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 57 mg
  • Sugar Content: 14 g