Curried bulgur salad with golden raisins, pine nuts and green beans

Another great salad to serve or bring to any party. Use your Vidalia chopper for quick prep.

3 Tbs. olive oil
½ C. finely diced onion
2 tsp. curry powder
1 C. finely diced carrot
2 C. bulgur wheat
16 oz. (2 C.) chicken stock
1 C. golden raisins
½ C. dried apricots, diced
½ C. toasted pine nuts
1 C. fresh green beans, roughly chopped
salt and pepper to taste
½ C. finely diced English cucumber

Heat olive oil in a pot on medium high heat. Add onions and sauté for 1 minute. Add curry powder, carrot and bulgur and stir to combine. Add chicken stock, raisins, apricots, and pine nuts. Reduce heat to low, cover and cook for 20 minutes until liquid has absorbed. Remove from heat, add green beans, season to taste with salt and pepper and keep covered another 20 minutes. Add bulgur to a large bowl and toss in diced cucumbers. Cover and let cool completely before serving.