This recipe takes the Middle Eastern side dish and transforms it into a hunger-squashing main meal. This Greek side dish is a great source of vitamin K and omega-3s and with 24 grams of protein and six grams of fiber, it will shut up a rumbling stomach for hours.

Ingredients:

2/3 c medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 c water
1/3 c fresh lemon juice
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
Directions:

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.
Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes.
Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss.
Stir in cooled bulgur. Divide evenly into four salad bowls. Makes four servings.
Nutrition Facts:

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

http://fitceleb.imnotobsessed.com/2008/07/20/shrimp-and-feta-tabbouleh