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Tabbouleh Salad with Shrimp Recipe

“My co-workers love when I bring this dish to get-togethers,” writes Sandra Bienz of Calgary, Alberta. “It's great as a side dish, but also good enough to stand alone.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Tabbouleh Salad with Shrimp Recipe

Prep: 20 min. + standing

Yield: 5 Servings

20 20

Ingredients

1 cup bulgur
2 cups boiling water
1 medium cucumber, peeled, seeded and chopped
8 green onions, chopped
1 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup lemon juice
3 tablespoons olive oil
1 to 2 teaspoons minced fresh gingerroot
1 to 2 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds cooked medium shrimp, peeled and deveined

Directions

Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain.
In a large bowl, combine the bulgur, cucumber, onions, parsley and mint. In a small bowl, whisk the lemon juice, oil, ginger, coriander, salt and pepper. Pour over bulgur mixture and toss to coat. Transfer to a serving bowl; top with shrimp. Yield: 5 servings.

Nutritional Facts 1 cup with about 8 shrimp equals 314 calories, 11 g fat (2 g saturated fat), 172 mg cholesterol, 419 mg sodium, 28 g carbohydrate, 7 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Originally published as Tabbouleh Salad with Shrimp in Light & Tasty February/March 2008, p25