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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 287.3
  • Total Fat: 14.8 g
  • Cholesterol: 165.8 mg
  • Sodium: 398.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 21.2 g

View full nutritional breakdown of skinny tabouleh calories by ingredient
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skinny tabouleh

Submitted by: TWISTED_IVY

Introduction

this meal is adapted from the book, "skinny bitch in the kitch". i still like my seafood for a protein, sorry bitches. also cut out the onions. great summer meal, though, i was real happy with the results. this meal is adapted from the book, "skinny bitch in the kitch". i still like my seafood for a protein, sorry bitches. also cut out the onions. great summer meal, though, i was real happy with the results.
Number of Servings: 3

Ingredients

    generous 1/3 cup dry bulgur
    2 Tbsp olive oil
    1 Tbsp lemon juice
    1/4 tsp salt
    1/8 tsp black pepper
    1 tsp garlic, minced or pureed
    2 Tbsp dried parsley
    2 Tbsp fresh chopped mint
    1/2 an avocado, chopped
    1 cup grape tomatoes, cut in halves
    1 cup cucumber slices, but then chop them up
    9 oz (about 30 each) large shrimp

Directions

In a small bowl, pour 1/2 cup boiling water over the dry bulgur, and set aside for 30 min.

In a larger bowl, whisk together the oil, juice, salt, pepper, garlic, parsley, and mint. Inhale with eyes closed.

In a dry wok, stir fry shrimp over high heat for 5 min, moving wok constantly. They should lose their pink color and shrink up a bit. Drain in a colander.

Add vegetables and shrimp to dressing gently, using a spatula to scrape down the greens. Add bulgur last, (all the water should be absorbed) gently mixing everything together. serve at room temperature with white wine! Serves 3 for a light main course.

Number of Servings: 3

Recipe submitted by SparkPeople user TWISTED_IVY.





TAGS:  Fish |

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