Cilantro Tabbouleh with Dried Cranberries

Time

Prep 20 min · Cook 210 min · 230 min total

Difficulty

medium

1. 1

   Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat. Add the diced shallots and cook, stirring frequently, about 3 minutes until the shallots begin to soften. Add stock and bring to a boil. Once boiling, add the bulgar and reduce to a low simmer. Cover and cook for 15 minutes. Transfer the cooked bulgar to a bowl and chill for three hours.

2. 2

   In a second bowl, combine the cucumbers, chopped cilantro, cranberries, pepper and lime zest. Combine this mix with the chilled bulgar mixing well until it is fully incorporated. Serve with lime wedges.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.