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Shrimp Tabbouleh

Prep time 10 mins
Cook time 15 mins
Yield Serves 4

Ingredients

  • 1 cup quick-cooking bulgur wheat
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 small clove garlic, finely chopped
  • 12 large cooked shrimp, peeled and deveined
  • 6 cups salad greens

Nutrition Information

  • calories 339
  • fat 15 g
  • satfat 2 g
  • protein 20 g
  • carbohydrate 34 g
  • fiber 10 g
  • cholesterol 32 mg
  • sodium 1232 mg

How to Make It

  1. Combine bulgur and 2 cups water in a medium saucepan and bring to a boil. Cover, lower heat and simmer until tender, 12 to 15 minutes. Drain off excess liquid if needed; transfer wheat to a bowl, fluff with a fork and let cool.

  2. Combine lemon juice, olive oil, parsley, salt, tomatoes, garlic and shrimp in a medium bowl. Refrigerate for 15 minutes, stirring once or twice while chilling.

  3. Stir shrimp mixture into cooled bulgur and serve over greens.