Ingredients for Cilantro Tabbouleh With Dried Cranberries
- cooking spray
- Shallot
- Fat Free Chicken Broth
- Bulgur Wheat
- 1 English cucumber (finely diced)
- Dried Cranberries
- Fresh Cilantro
- zest of 1 lime
- Lime Juice
- 1/4 teaspoon black pepper
- Lime Wedge
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How to Make Cilantro Tabbouleh With Dried Cranberries
- Lightly spray a large saucepan with cooking spray.
- Place over medium heat. Add 1/2 cup finely diced shallots and cook, stirring frequently, for about 3 minutes until softened.
- Add 1 1/2 cups vegetable or chicken stock and bring to a boil.
- Once boiling, add 1 cup bulgar. Reduce heat to low, cover, and simmer for 15 minutes.
- Transfer the cooked bulgar to a large bowl. Fluff with a fork and chill in the refrigerator for 3 hours.
- In a separate bowl, combine 1 English cucumber (finely diced), 1 cup packed fresh cilantro (chopped), 1/2 cup dried cranberries, 1/4 teaspoon black pepper, and the zest of 1 lime.
- Gently fold the chilled bulgar into the cucumber-cilantro mixture until well combined.
- Serve immediately or chill for another 30 minutes for enhanced flavors. Garnish with extra cilantro and lime wedges.
- Serve with lime wedges for extra zesty flavor.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
0g
Carbs
2g
