Moroccan Bulgur Salad with Shrimp and Green Peas

Salads | Moroccan cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

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.