Light and Healthy Tabbouleh with Feta and Shrimp

This is a delicious light lunch or dinner.  I often make this when I have over indulged, and it is time to eat something light and healthy.  Unfortunately, that health kick doesn't last to long!  I did managed to exercise this morning which for  me is a miracle.  Today, will be the start of a long weekend.  I will be pulling an all nighter at work and the exercise does give me that little boost to get me through the day and night. 

Well, I think you might like this dish.  It  taste great the next day as the flavors mingle with each other.  Take this to the office, and I think your co-workers just might get jealous watching you eat succulent shrimp with fresh mint, lemon and feta cheese for lunch. 

1 cup bulgar

1 packed cup parsley, chopped ( I used curly parsley for this recipe)

1/4 cup fresh squeezed lemon juice

2 T. good olive oil

pinch  sea salt

pinch ground cumin

pinch fresh mint

8 ounces of large shrimp, cleaned, deveined with tails on

1 large pickling cucumber ( I used English)

1 cup chopped tomato

1 cup chopped scallions

1/4 crumble feta cheese

I added on my own 2 cloves of chopped garlic.  I love garlic in just about everything.  I also added the grated lemon rind about 1 T.  it just brightens the flavor for me.  I also added freshley ground black pepper.  I love mint so I added about 1/2 cup of fresh mint and extra shrimp to the original recipe. 

You can keep this vegan by eliminating the cheese and shrimp.   I also drizzled extra olive oil, a pinch of really good sea salt and served it with a lemon wedge in case anyone needs more lemon to taste. 

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 of the heat, and let sit for 25 minutes.  Let bulgar cool.  I would make this in advance to preparation.

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 cold water.

4.  Place the bulgur in a serving bowl and toss with the shrimp, cucumber, tomato, scallions, feta, the remaining parsley and the dressing.  Serve at room temperature or chilled.