Shrimp & Feta Tabbouleh

Name: Shrimp & Feta Tabbouleh
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2/3 cup bulgur (usually found near rice in supermarkets); 1 2/3 cups water; 1 lemon, juice of; 12 ounces shrimp, cooked; 1 cup cucumber, diced; 1 tomatoes, chopped; 1/2 cup red onion, chopped; 1/2 cup parsley, chopped; 2 tablespoons olive oil; 1/2 cup feta cheese, crumbled; salt & pepper

Submitted by sweetstef

"I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its 4 portions but i think it's actually only 3, especially if you're eating it as a main dish. Try it, i promise you'll love it!"

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photo by PaulaG

Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

²⁄₃ cup bulgur (usually found near rice in supermarkets)
1 ²⁄₃ cups water
1 lemon, juice of
12 ounces shrimp, cooked
1 cup cucumber, diced
1 tomatoes, chopped
¹⁄₂ cup red onion, chopped
¹⁄₂ cup parsley, chopped
2 tablespoons olive oil
¹⁄₂ cup feta cheese, crumbled
salt & pepper

directions

In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 12-15 minutes Drain any excess water and let cool.
Place chopped shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and fresh ground pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil and feta. Add salt, pepper, and lemon juice.
Stir in cooled bulgur and toss.
Enjoy!

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Reviews

Here's another wonderful salad that I'll be adding to my summer-time salad rotation, & another time I'd double the recipe so we would have left-overs for another day! Really enjoyed the combo of shrimp & the bulgur! Thanks much for sharing the recipe for this unusual & nice salad! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]

Sydney Mike
This is a very good salad. I used a quick cooking bulgur which required only re-hydrating in boiling water. I used a combination of fresh mint and parsley. This was served with whole wheat pita bread wedges for a delicious summer meal. Made for *PAC Spring 2010*

PaulaG