Tabbouleh Salad with Shrimp Recipe

5 1
Publisher Photo

Tabbouleh Salad with Shrimp Recipe

Be the first to add a review
5 1
Publisher Photo
“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.”
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + standing
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Tabbouleh Salad with Shrimp in Light & Tasty February/March 2008, p25

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Tabbouleh Salad with Shrimp in Light & Tasty February/March 2008, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTabbouleh Salad with Shrimp

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review