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.
- 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)
- Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat.
- 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.
- 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.
- Serve with lime wedges.
- Note: This keeps well in the refrigerator for up to 24 hours.
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.