Mediterranean Tabbouleh

• 1 cup bulgur
• 2 cups boiling water
• 5 garlic cloves, unpeeled
• 5 tablespoons olive oil, divided
• 1/2 pound peeled and deveined cooked medium shrimp, chopped
• 3 medium tomatoes, seeded and chopped
• 1 medium cucumber, chopped
• 1 cup chopped sweet onion
• 2 green onions, thinly sliced
• 1/2 cup minced fresh parsley
• 2 tablespoons minced fresh cilantro
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place bulgur in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.
2. Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425u0b0 for 15-20 minutes. Cool for 10-15 minutes.
3. Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving.

bulgur, boiling water, garlic, olive oil, shrimp, tomatoes, cucumber, sweet onion, green onions, parsley, fresh cilantro, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/mediterranean-tabbouleh/ (may not work)