Cilantro Tabbouleh with Cranberries
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.Advertisement
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.
1 starch, 1/2 other carb