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Prawns on Bulgur with Beans

Cooks in
30 Min
Meal Type
Main Dish

Prawns on Bulgur with Beans

Prawns on Bulgur with Beans

This meal is an example that home cooking can be rich, colorful and tasty experience. And loaded with nutrients, powerful antioxidants and easy. This is the formula for this meal: carbs = bulgur which cooks itself really and became a staple carb in my kitchen, protein = prawns which I love, greens = frozen mix of broad beans and asparagus. What else can anyone want? This is by far one of my favorites. I always prepare more to take with me to the office.

Let’s get rolling Foodies!


  • 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


  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.


  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.


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Nutrition Facts & Tips

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein