Hello! I love taboulah!  Try the mint, grow it fresh in a pot- do not put it in your garden beds as it is very invasive.  The fresh mint leaves are wonderful in this dish, and are wonderful in summer pasta instead of basil.  I will post that recipe later- have to run now. Thanks for your instructions on this dish, always good to see a new version of a recipe.  I never thought of the shrimp with this, sounds great! I have made the bulger by just pouring hot water on it and soak a few minutes, remove wheat from water.  Bulger is almost instant, thanks for reminding me about this food-very convenient to have on hand.   Krazee Kristy

You're quite welcome and I hope you enjoy it.  I absolutely love the bulgur now and am eating it a lot of different ways - making up my own additives.  

Take care.

Okay, this sounds great, gotta try it, even though it's 1/3 of my "alloted" points for the day  :)  LOOK at all that protein!  I've had tabbouleh salad in restaurants before, but never knew quite how to make my own, or had the imagination to add feta and shrimp for protein  ... Thank you, thank you!!

Ok, there are probably a lot of you out there that never heard of Tabbouleh and don't know what it is.  I didn't either.  Well, the fill ingredient is bulgur and if you like brown rice, you'll like bulgur.  Its a wheat cereal they say, but I found it in the rice section of the grocery store.

Prep Time:  15 min (I say more like 25)

Cook Time:  25 min

Makes:  4 servings

1 cup bulgur

1 packed cup parsley, chopped

Between 1/4 cup & 1/2 cup lemon juice (original receipe said 1/4, but I wanted more in mine)

2 tblsp olive oil (if you can find and afford Endova oil...even better)

pinch salt (I use sea salt - love it!)

pinch ground cumin

pinch of dried mint (I didn't use any in mine...didn't have it and it didn't sound good to me)

8 oz med, cleaned, shelled, tail-on shrimp, thawed if frozen       (I used bought pre-cooked just because I think uncooked looks gross and after they cooked, I pulled the tails off before putting into the salad, because I don't like tails on when I eat them in a sald)

1 lg pickling cucumber, peeled, seeded & chopped (I used regular cucumber and seeded w/a melon baller)

1 cup chopped tomato

1 cup chopped scallion (I used about 3/4 c and it was fine...plenty of onion for my taste)

1/4 cup crumbled feta    (I used a little more, but not quite a 1/2 cup either...and if you can find reduced fat feta, there is absolutely no taste difference, but its hard to find, and of course, more expensive)

1.  Bring 1 1/2 cups of water to boil in a saucepan and add the bulgur.  Bring liquid back to a boil (took seconds to do this when I did it), turn off the heat, cover the pot & let sit 25 min.

2.  Meanwhile, in a small bowl, whisk 1 tsp of the fresh parsley w/the lemon juice, olive oil, sat, cumin & mint (if you use it).  Set aside.

3.  Bring small pot of water to boil and place shrimp in water - simmer for 1 1/2 min (and if you use pre-cooked like I did, I almost think even less time is fine).  Drain & rinse under cold water.

4.  Place bulgur in large serving bowl, toss in shrimp, cucumber, tomato, scallion & feta and the rest of the parlsey...then add dressing and toss some more. 

Serve at room temperature or cold.

Its 6 pts for Weight Watchers people.  297 cal, 19 g protein, 35 carbs, 10 fat (2.3 g sat fat), 9 g fiber

I love trying new things...and this was great....very light while you're eating it, but kept me full (all that fiber).  ENJOY!