Cilantro Tabbouleh With Dried Cranberries

Total Time
3hrs 50mins
Prep 20 mins
Cook 3 hrs 30 mins

A modern remake of the classic Middle Eastern Tabbouleh. This would be terrific as a side with grilled meat or vegetables in the summer or a roast in the cooler seasons. A quick substitution of vegetable stock makes this dish vegetarian. Note the cooking time includes 3 hours for chilling the bulghar. (109 cal, 0g fat, 5g fiber) For diabetics, one portion is 1 starch; .5 other carb or 1.5 carb choices.

Ingredients Nutrition


  1. Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat.
  2. Add the diced shallots and cook, stirring frequently, about 3 minutes until the shallots begin to soften. Add stock and bring to a boil. Once boiling, add the bulgar and reduce to a low simmer. Cover and cook for 15 minutes. Transfer the cooked bulgar to a bowl and chill for three hours.
  3. In a second bowl, combine the cucumbers, chopped cilantro, cranberries, pepper and lime zest. Combine this mix with the chilled bulgar mixing well until it is fully incorporated.
  4. Serve with lime wedges.
  5. Note: This keeps well in the refrigerator for up to 24 hours.
Most Helpful

4 5

Very good! I quartered the recipe just for my lunch today. A nice mix of flavors that I enjoyed! I used green onions in place of the shallots.