Cilantro Tabbouleh with Cranberries

Cilantro Tabbouleh with Cranberries

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From: Diabetic Living Magazine

Kick up the fiber in your diet with the chewy bulgur in this fresh side dish salad. Serve the diabetic-friendly salad on its own or with beef, pork, or chicken.

Ingredients 12 servings

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Original recipe yields 12 servings
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)


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 109 calories; 0 g fat(0 g sat); 5 g fiber; 24 g carbohydrates; 4 g protein; 9 mcg folate; 0 mg cholesterol; 4 g sugars; 259 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 293 mg sodium; 159 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carb

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