Shrimp And Feta Tabbouleh

This Greek side dish is a great source of vitamin K and omega-3s. This dish is packed with 24 grams of protein and six grams of fiber, it will keep your tummy full for hours.

Serves 4:
Per serving: 301 calories, 12 g fat (3.5 g saturated), 513 mg sodium, 27 g carbs, 6 g fiber, 24 g protein

• 2/3 c medium-grind bulgur (next to the rice in most supermarkets)
• 1 2/3 c water
• 1/3 c fresh lemon juice (I keep realime and realemon juice in fridge, so I can add it to water and receipes without having to waste time juicing lemons)
• 12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
• 3/8 tsp black pepper
• 1 c diced cucumber
• 1 pint grape tomatoes
• 1/2 c chopped red onion
• 1/2 c chopped parsley
• 2 Tbsp olive oil
• 1/2 c (2 oz) crumbled feta cheese
• 1/4 tsp salt

1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.

2. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.

3. Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.

4. Stir in cooled bulgur. Divide evenly into four salad bowls.