Bulgur with Dried Cranberries

Love love love this bulgur salad! I wanted to try this because I loved the Cooking Light Mexican Bulgur Salad and this was a hit also. I don't like cucumber at all so I subbed in celery. I'm also not the biggest fan of parsley so I didn't use quite as much as the recipe called for and added about 1/4 cup of cilantro to offset the flavor. It worked perfectly. I think that using the full 1/3 cup of olive oil is probably a little unnecessary...the salad was a little bit oily and I will probably half that next time. Feta or even chicken might be a nice addition, especially if you eat it as your main dish as I did. Also, only 5 WW PointsPlus per 1 cup serving...yes!

I had problems with the bulgur not absorbing all the liquid. Maybe that is why the yield was lower than advertised. But I loved the flavor and would make it again.

I love the fresh taste of this light dish! I also did not peel the cucumbers and added pine nuts. I used as a Christmas side for the contrast to heavier food and for the color, but will definitely repeat anytime of the year. Basic 'meat and potato' eaters may not enjoy, but those with creative, health-minded tastes will love it.

Great, simple salad! I did make some changes....I used wheat berries instead of bulgur and didn't peel the cucumbers. I love the sweetness that comes from the cranberries! I would definitely make this dish again.

Easy to make. Nice balance of sweet and sour, savory flavors.