Shrimp & Feta Tabbouleh

Total Time
Prep 10 mins
Cook 15 mins

I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its 4 portions but i think it's actually only 3, especially if you're eating it as a main dish. Try it, i promise you'll love it!

Ingredients Nutrition


  1. In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 12-15 minutes Drain any excess water and let cool.
  2. Place chopped shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and fresh ground pepper. Let stand for 5 minutes.
  3. Stir in cucumber, tomatoes, onion, parsley, oil and feta. Add salt, pepper, and lemon juice.
  4. Stir in cooled bulgur and toss.
  5. Enjoy!


Most Helpful

Here's another wonderful salad that I'll be adding to my summer-time salad rotation, & another time I'd double the recipe so we would have left-overs for another day! Really enjoyed the combo of shrimp & the bulgur! Thanks much for sharing the recipe for this unusual & nice salad! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]

Sydney Mike May 03, 2010

This is a very good salad. I used a quick cooking bulgur which required only re-hydrating in boiling water. I used a combination of fresh mint and parsley. This was served with whole wheat pita bread wedges for a delicious summer meal. Made for *PAC Spring 2010*

PaulaG April 18, 2010

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