Shrimp Tabbouleh

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 339
Fat 15 g
Satfat 2 g
Protein 20 g
Carbohydrate 34 g
Fiber 10 g
Cholesterol 32 mg
Sodium 1232 mg

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

Preparation

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.

Note:

May 2009