1/2 cup of cracked bulgur wheat
1/2 cup of chicken broth (vegetable or low-sodium may be substituted)
1 small cucumber, seeded and chopped
1 tomato, chopped (Roma or grape tomatoes hold up best)
1 carrot, shredded
3 green onions, thinly sliced
3 tablespoons fresh lime juice
3/4 tablespoons of chili powder
1 pinch of garlic powder
Place the bulgur in a colander with very small openings and rinse under cold running water. Drain and transfer to a small bowl.
In a saucepan, bring the broth to a boil. Stir in the bulgur wheat; remove from the heat and let sit for one hour.
Stir in the vegetables.
In a small bowl whisk the lime juice and spices together. Pour over the salad and stir until combined.
Cover and chill for at least 2 hours before serving.