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Cilantro Tabbouleh with Cranberries

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.


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)


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.

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