For the salad: Place bulghur into container with tight-fitting lid. In a small saucepan, bring water and salt to rolling boil. Pour over bulghur, cover and let stand 15 minutes. Fluff with fork. Spread on baking sheet to cool. In large bowl, mix bulghur, cucumber and parsley. Toss well. Drizzle with olive oil and lemon juice. Season with salt and pepper. For the marinated arugula: Mix arugula, lemon juice, olive oil and paprika together. Marinate for 20 minutes. For the mint-yogurt sauce: Mix lime zest, yogurt, mint and Tabasco together. Let sit for 1 hour in refrigerator. To serve: Season mahi-mahi with olive oil, salt and pepper. Grill to desired temperature. Arrange sliced tomatoes on plate with marinated arugula. Spoon cracked wheat salad over tomatoes. Serve fish alongside with mint-yogurt sauce. Cracked wheat salad with cucumbers and garden-fresh tomatoes. Stehling serves this dish alongside grilled mahi-mahi, with marinated arugula and minted yogurt sauce. The salad uses bulghur wheat. "Its sort of a takeoff on tabbouleh," he says. Bulghur wheat is wheat kernels that have been steamed, dried and crushed. It has a tender, chewy texture. Notes: Hominy Grill on Rutledge Avenue, Charleston, SC Hanneman: Recipes provided by "Ann Burger"
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 150.1mg||46 %|
|Sodium 291.7mg||10 %|
|Potassium 1169.3mg||31 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 18.3g|
|Protein 42.4g||61 %|
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Calories per serving: 314
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