Cran-Celery Bulgur

Bulgur is a popular Middle Eastern grain that has a nutty flavor and great texture. It is a low fat, high protein alternative to meat providing many minerals and a good source of fiber.

1/2 cup dry bulgur: 240cal, less than 1g fat, 8g protein, 12g fiber, 35g carbs

RECIPE
Dried cranberries
Celery
Bulgur
Red onion
Dried herbs (I tried oregano and tarragon)
[amount of ingredients varies on the number of servings and personal tastes]

First, boil enough water to cover dried cranberries and let sit so they plump up.
Then, sauté onions and celery in a little olive oil over medium heat until slightly browned.
Add 1 part bulgur to 2 parts water. Sprinkle in dried herbs. Bring to a boil and then reduce heat to low, cover and simmer for about 15 minutes or until bulgur has soaked up all the water and is tender.
Drain the dried cranberries and add to bulgur mixture. Sprinkle with a little more herbs and serve hot!