Summer Bulgur Salad
1 ½ cups water
1 cup dry bulgur
2 cups diced cucumbers
2 cups diced tomatoes
1 cup finely chopped parsley (Kim used Italian parsley)
½ cup finely chopped cilantro
½ cup finely chopped mint
1 (15-ounce) can low-sodium garbanzo beans, drained and rinsed
1 cup Daisy Cottage Cheese
¼ cup fresh lemon juice
2 tablespoons olive oil
1/8 teaspoon ground black pepper
In a small saucepan, bring the water and bulgur to a boil. Turn off the heat and cover with a lid. Let the bulgur sit for 10 minutes, and then drain any excess water.* Fluff the bulgur, set aside and cool to room temperature. In a large mixing bowl, toss together the cooled bulgur, cucumber, tomatoes, parsley, cilantro, mint, garbanzo beans and cottage cheese. In a small bowl, whisk together the lemon juice and olive oil. Add to salad and mix. Sprinkle with pepper and serve. Refrigerate leftovers in a tightly covered container. Makes about 6 total cups (4 servings of 1 ½ cups each). 365 calories, 10 g fat, 19 g protein.
*After bulgur and water came to a boil, Kim reduced heat to a very low simmer and cooked 8 minutes. There was no excess water to drain. Kim also used a little extra lemon juice and olive oil.
Recipe by DaisyBrand.com with adaptations by culinary dietitian Kim Galeaz, RDN CD