Ingredients

• 1/2 cup bulgur
• 1 cup frozen, thawed cooked baby shrimp, well drained (about 4 ounces)
• 2 tablespoons sliced pitted green olives
• 4 large grape tomatoes, sliced
• 1 scallion, trimmed and chopped
• 2 tablespoons minced Italian parsley
• 2 teaspoons white wine vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Preparation

Bring 1/2 cup water to boiling in a small pot. Stir in bulgur. Cover, remove from heat and let stand 15 minutes or until water is absorbed and bulgur is chewy, not hard. Spoon into a large salad bowl and set aside to cool. Add shrimp, olives, tomatoes, scallion and parsley to bulgur. Stir well. Combine vinegar, oil and cumin in a small cup. Pour over salad. Toss gently but well. Season with salt and pepper. Set aside 10 minutes for flavors to blend.

Chicago Tribune