Coriander Tabbouleh Salad with Shrimp

Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 312 Calories

Ingredients

• 3 tablespoons olive oil
• salt and pepper to taste
• 1 cup chopped fresh parsley
• 1 cup chopped green onions
• 1 tablespoon minced fresh ginger root
• 1 cucumber, peeled and chopped
• 1 tablespoon ground coriander
• 1 cup bulgur (cracked wheat), uncooked
• 10 jumbo cooked shrimp - peeled and deveined
• 0.25 cup fresh lemon juice
• 2.5 cups boiling water
• 0.25 cup chopped fresh mint leaves

Recipe Instructions

Step 1

Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.

Step 2

When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.