Cilantro Tabbouleh With Dried Cranberries

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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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Steps

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Prepare a large saucepan with a quick shot of cooking spray.

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Place over medium heat.

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Add the diced shallots and cook , stirring frequently , about 3 minutes until the shallots begin to soften.

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Add stock and bring to a boil.

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Once boiling , add the bulgar and reduce to a low simmer.

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Cover and cook for 15 minutes.

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Transfer the cooked bulgar to a bowl and chill for three hours.

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In a second bowl , combine the cucumbers , chopped cilantro , cranberries , pepper and lime zest.

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Combine this mix with the chilled bulgar mixing well until it is fully incorporated.

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Serve with lime wedges.

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Ingredients

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cooking spray, shallot, fat free chicken broth, bulgur wheat, cucumbers, dried cranberries, fresh cilantro, lime zest, lime juice, pepper, lime wedge