Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¼ cup finely chopped shallots
5 cups reduced-sodium chicken broth
2 cups bulgur
2 cups chopped, seeded cucumber (1 large)
½ cup dried cranberries
½ cup snipped fresh cilantro
1 teaspoon finely shredded lime peel
¼ cup lime juice
¼ teaspoon salt
¼ teaspoon ground black pepper
Lime wedges (optional)
Coat an unheated large nonstick saucepan with nonstick saucepan with nonstick cooking spray. Preheat over medium heat. Add shallots; cook and stir about 3 minutes or just until tender. Add broth; bring to boiling. Stir in bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Transfer to a large bowl. Cover with foil; chill about 3 hours or until cool.
Add cucumber, cranberries, cilantro, lime peel, lime juice, salt, and pepper; mix well. If desired, serve with lime wedges.
To make ahead: Prepare the tabbouleh as directed. Cover and chill for up to 24 hours.