3 hrs 50 mins
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.
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Units: US | Metric
- cooking spray
- 1/4 cup shallot, finely chopped
- 4 1/2 cups fat free chicken broth or 4 1/2 cups vegetable stock
- 2 cups bulgur wheat
- 2 cups cucumbers, seeded and chopped
- 1/3 cup dried cranberries
- 1/2 cup fresh cilantro, snipped
- 1 teaspoon lime zest, finely grated
- 1/4 cup lime juice
- 1/4 teaspoon pepper
- lime wedge (optional)
- 1Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat.
- 2Add 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.
- 3In 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.
- 4Serve with lime wedges.
- 5Note: This keeps well in the refrigerator for up to 24 hours.
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Nutritional Facts for Cilantro Tabbouleh With Dried Cranberries
Serving Size: 1 (150 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 34.7
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 186.7 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 1.6 g
- Sugars 0.5 g
- Protein 1.4 g
The following items or measurements are not included: