Tabbouleh Salad with Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âMy co-workers love when I bring this dish to get-togethers,â writes Sandra Bienz of Calgary, Alberta. âIt's great as a side dish, but also good enough to stand alone.â 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:
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.
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