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Recipe for Health:

by Sandy Todd Webster on Jul 01, 2013

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

Recipe Key
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.

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/.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL, the health and fitness industry's leading resource for fitness and wellness professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering appro