Guest guest Posted March 1, 2007 Report Share Posted March 1, 2007 Tabbouleh with Cranberries Nonstick cooking spray 1/4 cup shallots, finely chopped 5 cups reduced sodium chicken broth 2 cups bulgur 2 cups cucumber, seeded and chopped 1/2 cup dried cranberries 1/2 cup fresh cilantro, chopped 1 tsp. finely shredded lime peel (zest) 1/4 cup lime juice 1/4 tsp. salt 1/4 tsp. ground black pepper Lime wedges, optional Coat an unheated large nonstick sauce pan 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. Add cucumber, cranberries, cilantro, lime peel, lime juice, and pepper; mix well. If desired, serve with lime wedges. Makes 12 (3/4 cup) servings. Quote Link to comment Share on other sites More sharing options...
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