Ingredients

• 250 grams prawns
• 200 grams bulgur
• 200 grams broad beans, asparagus and peas mix (frozen)
• 1 teaspoon olive oil
• 2 garlic cloves, thinly cut
• Pinch of salt and cayenne pepper (optional)

Prep Instructions

BULGUR

1. Cook bulgur in boiling water in proportions 1:1 (the same amount of water and bulgur – use the same container for making sure you have proper ratios).
2. Mix frequently and cook on low heat simmering. Once your preferred crunchiness of bulgur has been reached remove water and place cooked bulgur on a separate plate or in a bowl.

PRAWNS

1. Add a few teaspoons of olive oil into a small or medium skillet and heat it up.
2. Add garlic and fry on low for 1-2 minutes. Do not burn garlic and believe me it’s easy to do so do not leave the stove unattended.
3. Add prawns to the skillet, pinch of salt and pepper. Stir fry on high for a 1-2 minutes. Then lower the temperature to low and cook for 5-7 more minutes.
4. Add the veggies and mix gently all ingredients so the flavors combine. Cover with a lid and cook for 5 more minutes. I like the veggies crunchy, a bit like al dente style with pasta. I never liked overcooked veggies so bear with me. But again this is a matter of personal preference so do what you like.
5. Serve the the prawns with veggies on a portion of cooked bulgur.

Nutrition Facts & Tips