Moroccan Bulgur Salad with Shrimp and Green Peas
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Moroccan Bulgur Salad with Shrimp and Green Peas
Ingredients
- Bulgur - 5.3 oz
- Tiger shrimp in brine - 12 pieces
- Green Peas - 1.1 oz
- Onion - 1.4 oz
- Garlic - 0.3 oz
- Olives stuffed with lemon - 0.7 oz
- Kalamata olives - 0.7 oz
- Capers - 0.4 oz
- Pickled pearl onions - 1.1 oz
- Parsley - 0.2 oz
- Lemon - 1.1 oz
- Chicken Broth - 11 fl oz
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Rinse the bulgur with water and cover it with vegetable broth so that the broth covers the bulgur by 1 cm.
Step 2
Lightly salt, bring the broth to a boil, and simmer on low heat with the lid on for 10 minutes.
Step 3
Pour boiling water over the peas and let them sit for 5 minutes.
Step 4
Peel and finely chop the onion and garlic, crush the olives and black olives with the flat side of a knife and remove the pits, chop the flesh of the olives, black olives, and capers finely.
Step 5
Sauté the onion in olive oil over medium heat for 2 minutes until translucent, add the shrimp and pearl onion, season with salt and pepper, and sauté together for another 3 minutes, turning the shrimp, add the garlic, sauté for another 30 seconds, and remove from heat.
Step 6
Finely chop the parsley leaves (set aside 2 sprigs of parsley for garnish); combine the bulgur, green peas, olives, black olives, capers, and parsley, season with salt and pepper, and mix thoroughly.
Step 7
Divide the bulgur among plates, drizzle with 4 tablespoons of olive oil, squeeze lemon juice over it, mix, top with shrimp, garnish with parsley, and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
