Moroccan-spiced bulgur and chicken salad

4 servings, 6 pts/servings  + 1(the 1 pts is for the entire recipe, so 1/4
pts per serving on core)

Ingredients

3 TBSP lime juice

2 tsp extra virgin olive oil

½ tsp salt

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp freshly ground pepper

2 cup boiling water or chicken broth

11/3 cup uncooked bulgur

½ cup matchstick-cut carrots

1/2 cup dried cranberries (or raisins)

2 tsp chopped fresh mint

7 oz cooked chicken, cubed or shredded (original recipe was calling for
chickpeas)

4 cups shredded greens (lettuce, spring mix, baby spinach)

Directions

1- Mix first 6 ingredients in a bowl, stir with a whisk, set aside.

2- Combine boiling water and bulgur in a bowl, cover and let sit for 20
minutes, or until the liquid is absorbed.

3- Combine bulgur, carrots and other ingredients (minus the greens) with
juice mixture and toss well to coat.

4- Cover and chill.

5- just before serving, combine bulgur mixture with shreeded greens.

Serving : 2 cup (1 cup bulgur, 1 cup greens)