Tabbouleh with Feta and Shrimp

Tabbouleh with Feta and Shrimp

Yield: 4 servings


  • 1 cup bulgur
  • 1 packed 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, tail-on shrimp, thawed if frozen
  • 1 large pickling cucumber, peeled, seeded, and chopped
  • 1 cup chopped tomato
  • 1 cup chopped scallion
  • 1/4 cup crumbled feta



  1. Bring 1 1/2 cups of water to a boil in a saucepan and add the bulgur. 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, and 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 bulgur 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.


Nutrition info per serving: 297 calories, 19g protein, 35g carbohydrate, 10g fat, 9g fiber


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