Tabbouleh Salad with Shrimp

Name: Tabbouleh Salad with Shrimp
Prep time: 20 min
Total time: 20 min
Yield: 5 servings.
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

“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.”

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.

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts

1 each: 314 calories, 11g fat (2g saturated fat), 172mg cholesterol, 419mg sodium, 28g carbohydrate (3g sugars, 7g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

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