Recipe for Health:
Food for Thought: Shrimp Tabbouleh
“The traditional way to make this salad is with lots of herbs and tomatoes, and only a small amount of bulgur; I like to include even more fresh vegetables,” writes Mark Bittman, New York Times food columnist and author of several best-selling books, including the brand-new VB6: Eat Vegan Before 6:00 (Clarkson Potter 2013), from which this recipe comes. Add shrimp, squid, chicken or other protein of your choice for a super main-course salad, perfect for warm weather.
Bittman suggests experimenting with quinoa, steel-cut oats or millet in place of the bulgur for a distinct texture and flavor. Finally, he says, “be sure to dress the tabbouleh with lemon and olive oil while the grain is still warm so it absorbs all the flavors and fluffs up a bit.” Serves 4 and takes about 30 minutes to prepare.
- ¾ C medium-grind bulgur
- ¼ C olive oil
- Juice of 2 lemons, or to taste
- 1 t salt, plus more to taste
- black pepper to taste
- 1 pound cooked shrimp, chopped if large
- 3 tomatoes, chopped
- 1 cucumber, peeled, seeded and chopped
- 1 bunch radishes, chopped
- 2 celery stalks, chopped
- 4 scallions, chopped
- 8 green olives, pitted and chopped
- 1 C roughly chopped fresh parsley
- 1 C roughly chopped fresh mint
C = cup | T = tablespoon | t = teaspoon | oz = ounce
Source: Reprinted with permission from the book VB6: Eat Vegan Before 6:00, by Mark Bittman. Copyright 2013. Published by Clarkson Potter, a division of Random House Inc. For more information, visit http://markbittman.com/book/vb6/. Bring 1½ cups water to boil in small pot. Remove from heat, stir in bulgur and cover. Let sit until tender, 15–20 minutes. If any water remains in bottom of pot, strain bulgur, pressing down on it with spoon, or squeeze it dry in cloth.
Toss warm bulgur with oil and lemon juice; add salt, and sprinkle with some pepper. (You can make the bulgur up to a day in advance. Cover and refrigerate; bring to room temperature before proceeding.)
Just before you’re ready to eat, add remaining ingredients and toss with fork; taste; adjust seasoning, adding more olive oil, lemon juice or salt and pepper as needed; and serve.
Per serving: 420 calories; 239 g cholesterol; 19 g fat (3 g saturated fat, 0 g trans fat); 32 g protein; 33 g carbohydrate; 1,671 mg sodium; 9 g fiber; 5 g sugars.
For the latest research, statistics, sample classes, and more, "Like" IDEA on Facebook here.
Copyright © 2013. Published by Clarkson Potter, a division of Random House, Inc. For more information,
© 2013 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.
|Extreme Interval Training
In this course you'll learn goal-focused intervals and over 50 dynamic exercises and drills to create extensive and intensive training formats.
|Cut to the Core
This is a raw, unedited video filmed live at the 2009 IDEA World Fitness Convention™. Cut to the Core is packed full of core-focused exercises that aim to improve the way you look, feel and live.
|September 2011 IDEA Fitness Journal Quiz 4: Plyometric Training
This continuing education quiz is an in-depth look at plyometric training. Plyometric exercises—jumping, bounding, hopping, arm pushing, and catching and throwing weighted objects such as machine balls—are movements that involve rapid eccentric and concentric muscle actions.