This is a light summery recipe and so good for you, it can be made any time.

Ingredients

• 2/3 cup medium grind bulgur (next to the rice in most grocery stores)
• 1 2/3 cup water
• 1/3 cup fresh lemon juice
• 12 ounces precooked peeled or thawed frozen shrimp, coarsely chopped
• 3/8 teaspoon black pepper
• 1 cup diced cucumber
• 1 pint grape tomatoes, chopped
• 1/2 cup chopped red onion
• 1/2 cup fresh cilantro, chopped
• 2 tablespoon olive oil
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon salt

Directions

• In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool. Place shrimp in a large serving bowl. Sprinkle with 2 tablespoons of lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes. Stir in cucumber, tomatoes, onion, cilantro, oil and cheese. Add salt, remainging lemon juice and remaining 1/4 teaspoon pepper and toss. Stir in bulgur. Divide evenly into four serving bowls.

Notes

• Some have said that this can be made with quinoa instead of the bulgur.

One response to “Shrimp and Feta Tabbouleh”

1. Tom VonderBrink says:

   November 7, 2008 at 5:14 pm

   If I have to be told where bulgur is (I don’t think I have ever seen it) how the heck do you think I am going to find quinoa?

   Did you know that The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank. It weighed 3,348 lbs and earned a Guinness World Record. The previous record was set on February 24, 2001 in Qornet Shahwan, Lebanon.

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