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Ingredients
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Tabbouleh Salad
Spiced Shrimp
To Serve / Garnish
Method
Tabbouleh Salad
- 1
Soak bulgur
Place 3/4 cup fine bulgur in a medium bowl. Pour 3/4 cup boiling water over it, cover with plastic wrap or a plate and let sit 12–15 minutes until tender and water is absorbed. Fluff with a fork and let cool to room temperature.
- 2
Prepare vegetables and herbs
While bulgur is soaking, seed and finely dice the tomatoes (to avoid excess juice) until you have about 2 cups. Seed and dice the cucumber to yield 1/2 cup. Finely chop parsley (about 2 cups packed) and mint (about 1/2 cup). Thinly slice green onions.
- 3
Make dressing and combine
In a small bowl whisk together 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Add drained/fluffed bulgur, diced tomatoes, cucumber, parsley, mint and green onions to a large bowl. Pour the dressing over the mixture and toss gently to combine. Refrigerate briefly if you prefer chilled tabbouleh; otherwise let flavors marry 10–15 minutes at room temperature before serving.
Spiced Shrimp
- 4
Season shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl combine 1 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/8 tsp cayenne, 2 tsp minced garlic, 3/4 tsp salt and 1/4 tsp black pepper. Add shrimp and toss until evenly coated. Let marinate 10 minutes at room temperature (no more than 30 minutes).
- 5
Cook shrimp
Heat a large skillet over medium-high heat until hot. Add a light drizzle of oil or nonstick spray if needed. Add shrimp in a single layer (cook in batches if necessary) and sear 1.5–2 minutes per side until opaque and just cooked through. Shrimp will curl and turn pink. Remove from heat immediately to avoid overcooking.
To Serve / Garnish
- 6
- 7