2 cups unsweetened pomegranate juice 1 cup medium-coarse bulgur 1⁄4 cup dried cranberries 1⁄2 teaspoon vanilla extract 1 1⁄2 cups fresh or frozen blueberries (no need to defrost if using frozen) 1 tablespoon plus 1 teaspoon honey, divided, plus more if desired 1 teaspoon finely grated orange zest 1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional) 1 cup whole or low-fat Greek yogurt 1⁄4 cup pomegranate seeds (from about ½ small fruit) or blueberries, for garnish

Step 1 Make the bulgur: In a 3- to 4-quart saucepan, combine the pomegranate juice, bulgur, cranberries and vanilla, and bring to a boil, stirring once or twice. Reduce the heat to maintain a low simmer, cover and cook for 10 minutes. Stir in the blueberries and 1 teaspoon honey, and continue to simmer until the berries are warmed through, about 2 minutes. Gently stir in the zest and the orange blossom water. Taste and adjust with a bit more honey and orange blossom water if you like.

Step 2 Meanwhile, add the Greek yogurt and 1 tablespoon honey to a small bowl and beat until smooth.

Step 3To finish, divide the bulgur among four bowls. Top each with 1/4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you’d like. Serve warm.

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