Directions:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
- Cooks' note: Bulgur can be made, without pine nuts, feta, and parsley, 1 day ahead and chilled, covered. Reheat in a heavy saucepan over moderately low heat, stirring occasionally, before adding remaining ingredients.
- *Available at Middle Eastern markets and .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.38 Kcal (1145 kJ) | ||
| Calories from fat | 165.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 28% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 311.85mg | 13% | |
| Potassium | 320.78mg | 7% | |
| Total Carbs | 23.99g | 8% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 6.29g | 13% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1.7mg | 10% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 201.31 Kcal (843 kJ) | ||
| Calories from fat | 121.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 28% | |
|---|---|---|---|
| Cholesterol | 9.29mg | 4% | |
| Sodium | 229.64mg | 13% | |
| Potassium | 236.22mg | 7% | |
| Total Carbs | 17.67g | 8% | |
| Sugars | 5.48g | 30% | |
| Dietary Fiber | 3.57g | 19% | |
| Protein | 4.63g | 13% | |
| Vitamin C | 4.8mg | 11% | |
| Iron | 1.3mg | 10% | |
| Calcium | 72.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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