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Tabbouleh Salad with Shrimp

 Tabbouleh Salad with Shrimp
“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.”
5 ServingsPrep: 20 min. + standing

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.

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Tabbouleh Salad with Shrimp (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.