Coriander Tabbouleh Salad with Shrimp

4.1

(15)

13 Reviews

3 Photos

A great summer salad for buffets or as a meal on its own.

Submitted by Iron Chef Suzi-Q

Updated on August 17, 2022

3

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup bulgur (cracked wheat), uncooked
2 ½ cups boiling water
3 tablespoons olive oil
¼ cup fresh lemon juice
1 cucumber, peeled and chopped
1 cup chopped green onions
1 cup chopped fresh parsley
¼ 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

Directions

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.
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.

Cook's Note:

You can substitute 3 tomatoes for the cucumber, or use a combination of cucumber and tomatoes in this salad.

Nutrition Facts (per serving)

312	Calories
12g	Fat
34g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 312
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	9%
Cholesterol 137mg	46%
Sodium 472mg	21%
Total Carbohydrate 34g	12%
Dietary Fiber 9g	31%
Total Sugars 2g
Protein 21g	41%
Vitamin C 36mg	40%
Calcium 107mg	8%
Iron 5mg	26%
Potassium 529mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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