Shrimp, Feta and Bulgur Salad

This recipe is adapted from What We Eat When We Eat Alone, by Deborah Madison and Patrick McFarlin (Gibbs Smith, 2009), who collected stories and recipes from people who dine alone.

1/4 cup medium-size bulgur

3/4 cup water

1 lemon, zest and 1 1/2 tablespoons juice

Salt and pepper, to taste

5 cooked and peeled large shrimp, coarsely chopped

1/4 cup peeled, diced cucumber

1/2 cup cherry tomatoes, halved

1 green onion, including a little of the green, finely sliced

2 tablespoons chopped parsley

1/2 tablespoon finely chopped fresh mint or oregano

1 tablespoon extra-virgin olive oil

1 tablespoon crumbled feta cheese

Combine bulgur, water and half the lemon juice in a small saucepan. Add a pinch of salt and bring to a boil. Cover and simmer 18-20 minutes, or until tender. Drain and cool.

Sprinkle the shrimp with the rest of the lemon juice. Let stand 5 minutes, and then stir in cucumber and the next 5 ingredients. Add the lemon zest and toss gently. Stir in the cooled bulgur. Season with salt and pepper, sprinkle with feta and enjoy.