Boiled, dried, and cracked, this wheat cooks quickly. Not just for tabbouleh, bulgur makes a great pilaf or even breakfast cereal.
In a medium saucepan, combine the milk, bulgur, dried cherries, and salt; bring to a boil. Reduce heat to medium and cook, stirring frequently, until the bulgur is tender and the consistency of oatmeal (10-15 minutes).
Divide hot porridge among 4 bowls; top with the apricots and almonds.