Need to whip up something on the fly for a picnic, or just dinner at home? Try this refreshing healthy Tabbouleh. A popular side dish, now a main meal.

The carb energy source is from Bulgar, a high fiber nutrient dense grain. You also have lean protein from shrimp as well as a ton of antioxidants from the lemon, tomatoes, garlic. Fiber from the cucumber, and healthy fat from the olive oil. All mixed together with creamy goat cheese in a refreshing lemon sauce. Lots of delicious healthy stuff going on here.

Plus, it’s super easy and fast to make.

This is adapted from Fitness Magazine March 2010.

Shrimp Tabbouleh

Ingredients

1 cup bulgur

3/4 cup veggie broth

1/4 cup lemon juice

2 Tbsp olive oil

1 large cucumber, chopped

1 cup chopped green onion

1/4 cup crumbled goat cheese

1 cup (12 ounces)  pico de gallo drained (I used Trader Joes version)

8 ounces medium sized shrimp cooked (I used frozen, and thawed them in a bowl with hot water)

1/2 tsp cumin

salt and pepper to taste

pinch of mint

Directions

1. Bring 3/4 cup of veggie broth, and 3/4 cup water to a boil. When it begins to boil, add in bulgar. Stir until boiling again. Then turn off heat, cover, and set timer for 25 minutes.

2. In small bowl whisk together lemon juice, olive oil, salt, cumin, and mint.

3. In large serving bowl pour bulgar. Stir in pico de gallo, cucumber, green onion, shrimp. Pour dressing over top and stir until well combined. Fold in crumbled goat cheese. Serve immediately or chilled.