Tabbouleh with Feta & Shrimp

Holy moly, my family LOVED this!! Got this one from Fitness Magazine online also. Man, it’s good right after you make and just as good the next day as a chilled lunch.

Let me know if you dig it as much as we do.

Makes 4 servings* and is pretty quick. Definitely less than 30 mins.

1 cup bulgar
1 cup parsley, chopped
1/4 cup fresh lemon juice
2 tablespoons olive oil
Pinch salt
Pinch ground cumin
Pinch dried mint
8 ounces medium cleaned, shelled & (I like to use peeled) shrimp- thawed if frozen
1 large cucumber, peeled, seeded & chopped
1 cup chopped tomato
1 cup chopped scallion
1/4 cup crumbled feta

1. Bring 1 1/2 cups water to a boil in a saucepan and add the bulgar. Bring the liquid back to a boil and then cover the pot, turn off the heat and let sit for 25 minutes.
2. Meanwhile, in a bowl, whisk together 1 teaspoon of the parsley with the lemon juice, olive oil, salt cumin & mint.
3. Bring a small pot of water to a boil. Add the shrimp and simmer for 1 1/2 minutes. Drain, then rinse under cool water.
4. Place the bulgar in a serving bowl and toss with the shrimp, cucumber, tomato, scallion, feta, the remaining parsley and the dressing. Serve at room temperature or chilled.

*I know it says it serves 4 but we definitely had enough left over for 1 full meal the next day.

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