Bulgur Salad with Shrimp and a Lovely Cumin Dressing

Healthy and delicious! Bulgur salad with poached shrimp.
I first learned about Bulgur on a trip to Turkey where it is eaten in abundance with almost anything.
It’s a whole wheat grain, low in calories, high in protein and fiber.
And when combined with chopped raw vegetables, poached shrimp and an olive oil, lemon juice and cumin vinaigrette, it is heavenly. You can swap the shrimp with chicken or steak, and really, you can use any vegetable you have on hand…carrots, tomatoes, cooked pumpkin etc. You get the picture. It’s just about throwing everything in a bowl and dressing it. Easy.

Ingredients (serves 4)
1 cup Bulgur
1 lb/500 grams shrimp/prawns, peeled and deveined
chicken stock
one red pepper (or green, yellow, orange) diced
half of a red onion, diced
one cucumber, roughly peeled, deseeded and chopped
Handful of parsley roughly chopped
2 spring onions/green onions chopped using white and green parts
salt and pepper to taste
1 jalapeno, deseeded and sliced (optional)
Garnish with feta, avocado, olives or anything else that takes your fancy

For the dressing:
2/3 cup olive oil
1/3 cup lemon juice or vinegar
salt and pepper to taste
1/2 teaspoon cumin

Method:
Cook the bulgur according to the package directions
(usually one cup of bulgur to 2 cups of water placed together in a pot,
bring to boil, put lid on, turn off heat and leave to steam for 15 minutes)

Poach shrimp by placing 2 cups of chicken stock in a pot, bring to boil.
Lower heat to medium and place shrimp inside.
Take out with a slotted spoon after 5 minutes or until pink and fully cooked through.

Place all ingredients in a large bowl and mix well.
Combine the dressing ingredients and pour over the salad.

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