Cranberry Almond Tabouli

Cranberry Almond Tabouli

  • 1 package tabouli salad mix
  • ¼ cup dried sweetened cranberries
  • ¼ cup diced unsalted almonds

Pack everything into a quart freezer or sandwich bag, depending on method used. Mark bag “Add 1½ cups water”.

FBC method:

Add near boiling water to the bag, stirring well. Seal tightly and put in a cozy for 10 minutes. Fluff up and divide.

Insulated mug method:

Add the dry ingredients to a large mug along with the boiling water. Stir well, cover tightly and let sit for 10 minutes. Fluff up and divide between bowls or mugs.

One pot method:

Bring water to a boil, turn off your stove. Add in the dry ingredients, stirring well. Cover tightly and let sit for 10 minutes. In cool weather use a pot cozy. Fluff up and divide.

Serves 2.
Nutritional stats: For two servings total the stats for each person is: 445 Calories / 9 grams Fat / 13 grams Protein / 15 grams Fiber / 1,100 mg Sodium. (Sadly, due to the boxed mix is why the sodium is so high.)
The recipe dry weighs in at 8.6 ounces.