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
A hearty grain like bulgur
keeps you satisfied longer,
so you can use less of it.