Cilantro Tabbouleh with Cranberries
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
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Nonstick cooking spray
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1/4 cup finely chopped shallots
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5 cups reduced-sodium chicken broth
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2 cups bulgur
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2 cups chopped, seeded cucumber (1 large)
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1/2 cup dried cranberries
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1/2 cup snipped fresh cilantro
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1 teaspoon finely shredded lime peel
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1/4 cup lime juice
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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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.
Nutrition information
Calories 109, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 293 mg, Carbohydrate 24 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet
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