I love this salad topped with grilled shrimp, but it’s also excellent topped with simple grilled chicken, salmon or tofu kebabs. It can be made up to a day ahead (a couple of days if you hold off adding the tomatoes and cucumbers until just before you serve it). You can find bulgur wheat here on Amazon
2 cups water
1 cup #3 coarse bulgur wheat
1 1/4 pounds shrimp (16 to 20 count or more), peeled and deveined Greek or lemon pepper seasoning, to taste
1 teaspoon plus 2 tablespoons olive oil, divided
3/4 cup chopped curly parsley leaves
1/2 cup seeded, finely chopped Roma tomatoes
1/2 cup seeded, finely chopped cucumbers
2 tablespoons chopped fresh mint leaves
1/8 to 1/4 cup freshly squeezed lemon juice, or more to taste
Sea salt and freshly ground black pepper, to taste
In a medium nonstick saucepan, bring the water to a boil. Add the bulgur. Reduce the heat and simmer, covered, for about 15 minutes or until the water has been absorbed. Allow the bulgur to cool to room temperature.
Preheat a grill to high. Toss the shrimp with the 1 teaspoon of olive oil and the seasoning.
In a large salad bowl, make the tabbouleh by combining the parsley, tomatoes, cucumbers, remaining olive oil, mint, lemon juice, salt and pepper. Stir in the cooled bulgur until combined.
Turn the grill to low and arrange the shrimp side by side, without touching. (If you can’t turn the grill to low, position the shrimp away from direct flame). Grill the shrimp for 1 to 2 minutes per side until they are no longer translucent.
Divide the tabbouleh evenly among four salad bowls, plates or cocktail glasses, then divide the shrimp evenly among them, arranging them on the plates. Serve immediately.
Makes 4 servings, or about 4 1/2 cups tabbouleh plus the shrimp. Each serving (a heaping cup of tabbouleh plus 5 or 6 shrimp) has 345 calories, 32g protein, 31g carbohydrates (1g sugar), 11g fat, 2g saturated fat, 198mg cholesterol, 7g fiber, 208mg sodium.