Bring vegetable broth to a boil. Pour over bulgur in a large bowl. Cover with plastic and let stand 1 hour.
Heat grill or grill pan to medium-high (alternately, you can use a large nonstick skillet). Toss bulgur with tomatoes, cucumber, feta, mint and parsley.
In a small bowl, whisk lemon juice and zest, garlic, honey, 1/4 tsp of the salt and 1/8 tsp of the pepper. While whisking, add oil in a stream.
Toss turkey with 2 tbsp of the dressing and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Coat cutlets with a spritz of nonstick cooking spray. Grill cutlets for 3 to 4 minutes, turning once (or sauté over medium-high heat).
Toss bulgur mixture with remaining dressing . Serve turkey cutlets over tabbouleh.
A hearty grain like bulgur keeps you satisfied longer, so you can use less of it.
