Cool cucumber, earthy garbanzos, sweet cranberries and whole grain bulgur wheat are joined with other ingredients in this tabbouleh to tantalize the taste buds.
Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once, cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is a dente. Remove cover and let cool before combining all the above ingredients in a large bowl.
Whisk all the dressing ingredients together in a small bowl.
Pour over vegetables; toss until well coated then add toasted pine nuts; cover and chill.
Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
Per Serving Nutrition Info: 280 cal; (90 from fat); 10g total fat; (2g sat fat); 9g prot; 40g total carb; 5mg chol; 480mg sod; 8g fiber; 13g sugar Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.