1 c. bulgar wheat
1 1/2 c. water
1 vegetable bouillon cube
1 c. cooked broccoli
1 tbsp. ground flax seeds
1/4 c. sliced almonds
1 tsp. each: paprika, cumin, parsley and garlic powder
1/2 c. prepared Italian dressing (low-fat)

In a medium saucepan, bring water and bouillon cube to a boil. Add wheat and remove from heat. Let stand 30 minutes or until liquid is absorbed and wheat is tender. Let cool. Add broccoli, flax seeds, almonds, spices and dressing. Toss gently. Transfer to serving dish.