• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
• Meanwhile, peel, then mince or grate garlic.
• Slice radishes into rounds. 
• Drain, then roughly chop olives.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• Add garlic and bulgur to the boiling water. Stir to combine, then remove from heat.
• Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
• Cook for 6-8 min, flipping once or twice, until cooked through.** 
• Season with Mediterranean Spice Blend, 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper. Toss to coat.

• Meanwhile, in a small bowl, whisk together vinegar, 1 tsp (2 tsp) Middle Eastern Seasoning, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt. Set aside.

• When bulgur is done, fluff with a fork.
• To the pot, add olives, radishes, tomatoes and half the dressing. 
• Season with salt and pepper, then stir to combine.

• Divide bulgur salad between plates, then top with protein shreds.
• Drizzle remaining dressing over salad.
• Sprinkle feta over top.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook for 6-8 min, flipping once or twice, until cooked through.** Season with Mediterranean Spice Blend, 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper. Toss to coat. Top final plates with protein shreds.