Ingredients:

• 1/2 cup uncooked bulgur
• 1/2 cup boiling water
• 1 pint grape tomatoes, quartered
• 3/4 cup minced fresh flat-leaf parsley
• 1 finely chopped red bell pepper
• 1 diced English cucumber
• 1/4 cup minced fresh mint
• 1 1/2 Tablespoons fresh lemon juice
• 1 Tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• cooked chicken (optional)

Directions:

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.
2. Add tomato and remaining ingredients; toss well.

I know that the chicken is optional in this recipe & that the title has chicken in it, however it’s a great side dish to grilled or roasted chicken. Cut up the chicken & mix in to have a fantastic light lunch.
This recipe was heavily borrowed & modified from the Cooking Light version found in the March 2009 issue.