Confetti Bulgur Salad
|Bulgur||1⁄2 Cup (8 tbs)|
|Defatted low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Cucumber||1 Small, seeded and chopped|
|Tomato||1 Medium, chopped|
|Carrot||1 Medium, shredded|
|Green onions||3 , thinly sliced|
|Lime juice||3 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Garlic powder||1 Pinch|
Place the bulgur in a colander and rinse under cold running water.
Drain and transfer to a small bowl.
In a small saucepan, bring the broth to a boil.
Stir into the bulgur and let stand for 1 hour.
Stir in the cucumbers, tomatoes, carrots and onions.
In another small bowl, stir together the lime juice, chili powder and garlic powder.
Pour over the bulgur mixture and stir until combined.
Cover and chill the mixture in the refrigerator for at least 2 hours before serving, stirring occasionally.