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Coat a large nonstick saucepan with cooking spray; heat over medium heat. Add shallots; sauté about 3 minutes or just until tender. Add broth; bring to a boil. Stir in bulgur. Return to a boil; 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 zest, lime juice and pepper; mix well. If desired, serve with lime wedges.