Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely. Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.


2 1/2 cups chicken or vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups California seedless grapes
1/2 cup minced red onion
1/4 cup chopped fresh mint leaves
1 medium orange, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
6 butter lettuce leaves


4-6 servings

Nutritional Information

Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.