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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Fresh, filling and packed with flavor, this is a great make-ahead idea for a snack or mini-meal you can enjoy all weekend! âKeith Dreitlein, Cranston, Rhode Island Ingredients:
1 cup bulgur |
2 cups boiling water |
5 garlic cloves, unpeeled |
5 tablespoons olive oil, divided |
1/2 pound peeled and deveined cooked medium shrimp, chopped |
3 medium tomatoes, seeded and chopped |
1 medium cucumber, chopped |
1 cup chopped sweet onion |
2 green onions, thinly sliced |
1/2 cup minced fresh parsley |
2 tablespoons minced fresh cilantro |
3 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place bulgur in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.
2. Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes.
3. Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving. Yield: 8 servings.
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