Cilantro Tabbouleh With Dried Cranberries

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.

• Ready In: 3 hrs 50 mins
• Serves: 12

Ingredients

•  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)

Directions

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.