Greek Bulgur Salad

Bulgur is a grain I discovered a couple of years ago. It resembles short grain rice, but has a chewier texture. It is fantastic warm or cold. I like to use it in place of rice for hot meals, or cold to make delicious salads. It is packed with fiber and very nutritious. I made this for myself, and I enjoyed it. I used canned shrimp since that was all I had, but I think it would be better the next time with frozen shrimp or with no shrimp at all, but as a side dish for a nice grilled shrimp dinner! Mmm, now I am salivating for fresh BBQ's shrimp...

I will test this out on the little critics when they get home from school... I have a fishy feeling they will be picking out several things and just eating the bulgur... they LOVE bulgur!
Ingredients
1/2 lb uncooked bulgur
2 cups low fatchicken broth
20 gr sun-dried tomato, diced (4 halves, not oil-packed!)
1/2 lemon, juiced
can of cocktail shrimp, drained and rinsed (100gr without liquid)
1/2 cup diced cucumber
10 cherry tomatoes, halved
1/4 cup red onion, diced
1/c cup crumbled low-fat feta *
4 tbsp chopped fresh parsley
1 1/2 tbsp balsamic vinegar
1 tsp Greek seasoning
salt and pepper to taste

*the low fat feta I used was 12% fat (nutrional data is based on that value).

Directions
- In a medium saucepan, add bulgur to chicken broth and bring to a boil
- Cover and cook for 5 minutes.
- Add sun-dried tomatoes and boil for another 5 minutes, covered, or until all liquid has been absorbed. The bulgur should have a chewy texture like that of rice when still al dente. (No matter how long you cook it, it will never reach the softness of rice!)
- Remove from heat, squeeze juice of half a lemon into bulgur, mix and let cool.
-In a large salad bowl, mix the rest of the ingredients and toss.
- Once bulgur has completely cooled, mix it into the salad mix and refrigerate at least 30 minutes until nice and cool.

Nutritional Data
You might think the portion is small, but bulgur is incredibly filling ;)
1 1/2 cup main dish serving (makes 4 servings)
6 WW points
339 cal
5.7 g fat
39 g cholesterol
52 g carbs
11 g fiber
24 g protein

1 cup side dish servings without shrimp (makes 6 servings)
4 WW points
208 cal
3.5 g fat
7.5 g fiber
0.8 g cholesterol
34.5 g carbs
12.7 g protein