Lunch

Every Sunday I try to make a salad that will last me for the week. PAsta salad, grain salad, couscous. Something that I can just stick a big bowl of in the fridge and use all week. Its economical and healthy. Here is this week's recipe:

Bulgur Salad with Almonds and Raisins

1 1/2 cups water

1 cup bulgur wheat

1/8 cup Black raisins

1/8 cup White raisins

1/8 cup Cranberries

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon saffron threads, crushed

1/4 teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

1 cup chopped fresh Italian parsley

1/2 cup Almonds

1/4 cup finely chopped fresh basil

1/2 cup Scallions

1. Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat, raisins, cranberries, salt, cumin, cinnamon, saffron and cayenne pepper. Cook and stir 1 minute.

2. Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.

3. Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, almonds, scallions and basil.