My husband and I decided that bulgur (the name) needs a marketing guru to change the word bulgur to something more appealing. Cracked wheat is ok, but still nothing special. The prune people knew they had a problem so our dear prunes became "dried plums", but I digress.
The Turkey and Bulgur Salad I tested was quite good, although for the chopping-impaired, it will take a little longer. You can easily use leftover cooked turkey breast or buy it from the deli. Your home-cooked turkey will be lower in sodium, which is better for you. Bulgur is just as easy to prepare as couscous. For the bulgur, you just pour boiling water over the bulgur, cover and let stand for 30 minutes, then drain. The other ingredients I mixed with the bulgur and diced turkey were diced tomatoes, seeded cucumber, red onion and flat leaf parsley. I made a dressing of fresh lemon juice, olive oil, cumin and salt and pepper.
I served it with a green salad, steamed fresh zucchini and whole grain bread. The recipe would be good with pita bread and hummus, too.
Turkey and Bulgur Salad (adapted from Family Circle magazine)