Preparation:
In saucepan over medium-high heat, combine chicken broth and bulgur; bring mixture to boil, reduce heat to a simmer, cook until bulgur is soft and liquid has been absorbed, about 8 minutes.
Meanwhile, in small skillet, heat vegetable oil over medium heat; add sugar and onion; cook and stir until onions are translucent, about 6 minutes.
In large bowl, combine cooked bulgur and onions; add cucumber, parsley, mint, cranberries, almonds, zest and lemon juice; stir until combined.
Gently fold in avocado; season with salt and pepper to taste.