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Coriander Tabbouleh Salad with Shrimp
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Prep Time:
30 minutes
Total Time:
30 minutes
Vibrant bulgur salad with mint, parsley, green onions, and cucumber, tossed in ginger and coriander, topped with jumbo shrimp - a perfect summer meal!
Ingredients:
  • 1 cup bulgur (cracked wheat), uncooked
  • 2.5 cups boiling water
  • 3 tablespoons olive oil
  • 0.25 cup fresh lemon juice
  • 1 cucumber, peeled and chopped
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 0.25 cup chopped fresh mint leaves
  • 1 tablespoon ground coriander
  • 1 tablespoon minced fresh ginger root
  • salt and pepper to taste
  • 10 jumbo cooked shrimp - peeled and deveined
Instructions:
  • In a large bowl, combine bulgur with boiling water and olive oil. Mix well, cover, and allow to sit for 15 to 20 minutes.
  • Once the bulgur is tender and has absorbed all the water, mix in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt, and pepper, and top it off with shrimp as a garnish.

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