Recipe by Iron Chef Suzi-Q
"A great summer salad for buffets or as a meal on its own."
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bulgur (cracked wheat), uncooked
2 1/2 cups
fresh lemon juice
cucumber, peeled and chopped
chopped green onions
chopped fresh parsley
chopped fresh mint leaves
minced fresh ginger root
salt and pepper to taste
cooked shrimp - peeled and deveined
What I like most about this recipe is the unusual addition of shrimp to the salad. This is the first time I have seen shrimp in a tabbouleh salad, and I found it a fresh addition. It provided another layer of texture as shrimp as a "to the bite" feel to it.
While parsley plays a big role in this salad, I am not a huge fan of it, and as such that element was not my favourite part.
Overall, I did enjoy this recipe, but I did note that its a salad that needs to be consumed within a day or two as the bulgar tends to take on a goopy consistency when it marinates with the other ingredients for too long.
Um.... no. Will never make this again. This was VERY boring. I did leave out the cucumber and shrimp. However, that isn't what made it boring, because I never put the cucumber in anyway. And the shrimp was more "on the side" and not really an integral part of the tabbouleh itself, and is also not a typical ingredient, so that wasn't it. I have to imagine that either the coriander and ginger did something to it (though I didn't directly taste those), or perhaps I missed the tomatoes. Too little olive oil. I don't know. I don't love tabbouleh, but I like it, and this just wasn't it. Also, it doesn't need cooked on the stove - it needs a proper amount of water and a proper soaking time. Max water should've been 2 cups. No way is that soaking up that kind of water in 15-20 minutes! Most recipes say 30 and sometimes it can take as long as 45 minutes. At 45 minutes it was still wet and gross on the bottom, so I left it longer, and still ended up trying to drain a bit off. I tried adding some lime juice, then more lemon juice (which I had to offset with some sugar), more pepper. Finally I just added some balsamic vinegar to try to give it some kick and that helped. Then for the heck of it, I added some tuna and greatly salted individual servings, and then it was finally - decent. I try to save 1's for inedible and this only barely got the 2.
I wish I could give this 6 stars. The cucumber was a nice change from tomato. The different fresh flavors of the herbs and ginger blend well but are distinctly different. I can't say enough good things about this salad. Everyone who tires it loves it.
I was searching for a tabbouleh recipe to correspond with my Low GI Diet menu item, so I used this one, mixed with with a Chickpea Fallafel recipe and put in flat bread - I thought it was great! My husband wasn't thrilled...
Huge picnic hit!
This is a great recipe to serve for a special luncheon or dinner. The flavors mingle nicely and are refreshing. We like to serve it with a little plain yogurt on the side. Cilantro makes a nice substitute for the parsley, if you prefer it.
I could not wait to write a review for this tabbouleh salad. This is the first time I have even tried to make this salad. I followed the receipe only adding a little more lemon juice to my taste. Instead of shrimp I cooked salmon on the grill and layed it on top of the tabbouleh. Warm French bread and you have a fantastic meal. Wow! Sensational! The combination of flavors is outstanding. This is a keeper and I can't wait for my friends to try it. THANK YOU!!!
I've made this recipe twice now, and have loved it both times. The second time I had so quintuple the recipe for a shower, and it worked out quite nicely - ridiculous amount of chopping though. Neither times have I used shrimp, and neither times has it been missed. I found it really important to make sure that the bulgur has absorbed all the water, and has become dry and fluffy before you add it to the tabbolueh - otherwise you get this gross water at the bottom of the bowl. I think it's better to just cook the tabbouleh on the stove instead of pouring hot water over it as the recipe said. Also, I prefer using 1 cup bulgur to 1.25 cups water. Feta and tomatoes are a natural addition. I served it with hummus and pita, and it was a huge hit. The portions given here are verrrry generous. Make it as it says, and you'll be eating it for a week. Which is good. Because it's good. That's it. Done now.
* Percent Daily Values are based on a 2,000 calorie diet.
Coriander Tabbouleh Salad with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 312
** Calories from Fat: 107
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