| | Nutrition Facts | | | Makes 4 servings | | Amount Per Serving | | | Calories | 102.9 | | | Total Carbs | 22.0 g | | | Dietary Fiber | 4.9 g | | | Sugars | 2.7 g | | | Total Fat | 0.5 g | | | Saturated Fat | 0.0 g | | | Unsaturated Fat | 0.1 g | | | Potassium | 280.0 mg | | | Protein | 3.6 g | | | Sodium | 132.9 mg | | Dietary Exchanges 0.50281 Fat, 0.91853 Vegetables, 0.04921 Fruits, 0.94 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
Ingredients Directions - Place bulgur in a colander and rinse under cold running water. Drain and transfer to a small bowl.
- In a small saucepan bring the chicken broth to a boil. Stir in the bulgur, remove from the heat and let stand for 1 hour.
- Stir in the cucumbers, tomatoes, carrots, and green onions into the bulgur.
- In a small bowl whisk the lime juice, chili powder and garlic powder together. Pour over the bulgur mixture and stir until combined.
- Cover and chill for 2 hours before serving. Stir before serving.
|