Moroccan Bulgur Salad with Shrimp and Green Peas

2 servings

20 minutes

Moroccan bulgur salad with shrimp and green peas is an exquisite dish infused with the spirit of Mediterranean cuisine. Its roots trace back to traditional recipes of Maghreb peoples, where bulgur is often used as a base for nutritious salads. This salad captivates with its harmony of flavors: tender shrimp, sweet green peas, tangy capers, and tart olives create a unique symphony of taste. Lemon juice adds a refreshing acidity, while olive oil gives it a velvety texture. The dish is perfect for both a light lunch and a festive dinner. It can be served as a standalone dish or as a side to fish and meat. The simplicity of preparation makes it accessible even for beginners, while the magnificent combination of ingredients keeps bringing you back to it.

Energy value per serving

• Calories: 681
• Proteins: 57.9g
• Fats: 19.8g
• Carbohydrates: 54.4g

Ingredients

• Bulgur: 150 g
• Tiger prawns: 12 pc
• Green peas: 30 g
• Onion: 40 g
• Garlic: 8 g
• Olive: 20 g
• Olives: 20 g
• Capers: 10 g
• Pearl onion: 30 g
• Parsley: 5 g
• Lemon: 30 g
• Vegetable broth: 325 ml
• Olive oil: 30 ml

Cooking steps

1. Rinse the bulgur with water and cover it with vegetable broth so that the broth covers the bulgur by 1 cm.

   Required ingredients:

   • Bulgur: 150 g
   • Vegetable broth: 325 ml

2. Slightly salt, bring the broth to a boil, and simmer on low heat with the lid closed for 10 minutes.

3. Pour boiling water over the peas and let them sit for 5 minutes.

   Required ingredients:

   • Green peas: 30 g

4. Clean and finely chop the onion and garlic, crush the olives and black olives with the flat side of a knife and remove the pits, finely chop the flesh of the olives, black olives, and capers.

   Required ingredients:

   • Onion: 40 g
   • Garlic: 8 g
   • Olive: 20 g
   • Olives: 20 g
   • Capers: 10 g

5. Sauté the onion in olive oil over medium heat for 2 minutes until translucent, add shrimp and pearl onion, season with salt and pepper and sauté together for another 3 minutes, flipping the shrimp. Add garlic, sauté for another 30 seconds and remove from heat.

   Required ingredients:

   • Onion: 40 g
   • Tiger prawns: 12 pieces
   • Pearl onion: 30 g
   • Garlic: 8 g
   • Olive oil: 30 ml

6. Chop the parsley leaves finely (leave 2 sprigs of parsley for garnish); combine bulgur, green peas, olives, capers, and parsley, season with salt and pepper, and mix thoroughly.

   Required ingredients:

   • Bulgur: 150 g
   • Green peas: 30 g
   • Olive: 20 g
   • Olives: 20 g
   • Capers: 10 g
   • Parsley: 5 g

7. Spread the bulgur on plates, pour in 4 tablespoons of olive oil, drizzle with lemon, mix, add the shrimp, garnish with parsley and serve.

   Required ingredients:

   • Olive oil: 30 ml
   • Lemon: 30 g
   • Tiger prawns: 12 pieces
   • Parsley: 5 g