Kuch Khaas Hai...

Kick up the fiber in your diet with the chewy bulgur in this tangy Cilantro Tabbouleh with Cranberries salad. The bran on the bulgur gives this dish a wonderful chewiness.

Ingredients:

Nonstick cooking spray
1/4 cup finely chopped shallots
5 cups reduced-sodium chicken broth
2 cups bulgur
2 cups chopped, seeded cucumber (1 large)
1/2 cup dried cranberries
1/2 cup snipped fresh cilantro
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Lime wedges (optional)

Directions:

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; chill about 3 hours or until cool.

2. Add cucumber, cranberries, cilantro, lime peel, lime juice, and pepper; mix well. If desired, serve with lime wedges. Makes 12 (3/4-cup) servings.

Make-Ahead Directions: Prepare the tabbouleh as directed. Cover and chill for up to 24 hours.

Posted in Receipes