Ingredients
1-1/2 cups reduced-sodium chicken broth1/2 cup water1 cup bulgur2 cups cubed cooked turkey breast1 small cucumber, finely chopped1 cup garbanzo beans or chickpeas, rinsed and drained3 green onions, thinly sliced1/4 cup sliced ripe olives3 tablespoons dried cranberries1/4 cup olive oil3 tablespoons lime juice2 tablespoons thawed cranberry juice concentrate1 cup cherry tomatoes, halved3 tablespoons minced fresh parsley
Preparation
In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries.
In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.
