Tabbouleh Salad with Grilled Shrimp Tabbouleh Salad with Grilled Shrimp

Author: Canadian Living

  • Portion size 4 servings


  • 1 cup bulgur
  • 1 lb large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • pinch each salt and pepper
  • 2 tomatoes seeded and chopped
  • 1 cup seeded English cucumber diced
  • 1 cup minced fresh Italian parsley
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh mint
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


In saucepan, bring 1-3/4 cups (425 mL) water to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed. Fluff with fork. Transfer to large bowl; let cool to room temperature.

In small bowl, whisk together lemon juice, oil, garlic, salt and pepper. Pour over bulgur. Add tomatoes, cucumber, parsley, onions and mint; toss to combine.

Meanwhile, in bowl, toss together shrimp, oil, cumin, cayenne, salt and pepper; thread shrimp onto 8 skewers. Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 4 minutes or until shrimp are pink. Serve with salad.

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Tabbouleh Salad with Grilled Shrimp