If you haven’t tried bulgur, it’s a whole grain that’s rich in fiber. Bulgur is made from steamed, dried and crushed wheat kernels. Tomatoes are at the peak of flavor in the summer and contain vitamin C and lycopene.
Serve this chilled or at room temperature. Since this makes 8 servings, it can last for other meals during the week, saving you cooking time.
Add some grilled chicken on the side for some additional protein.
- 4 cups water
- 2 cups bulgur
- 1 tsp grated lemon zest
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 garlic cloves, minced
- 1 lb mixed heirloom tomatoes cut into ½-inch wedges or pieces
- ½ cup thinly sliced basil
- ¼ cup crumbled pasteurized goat cheese (about 1 oz)
- Bring water to a boil in a medium saucepan. Add bulgur. Remove from heat, cover and let stand for 20 minutes or until bulgur is tender and most of the water is absorbed. Drain.
- Whisk together oil, lemon zest, lemon juice, salt, pepper and garlic in a large serving bowl. Add tomatoes and toss to combine. Let stand 15 minutes. Add drained bulgur and toss to combine. Garnish with basil and cheese, if desired.
Per serving: 265 calories (eating with 3 oz of grilled chicken adds about 120 calories), 15g fat, 5g protein, 29g carbohydrates, 7g fiber, 35mg calcium.