Chermoula Shrimp with Herbed Bulgur

Shrimp tossed in a cumin, paprika, garlic and cilantro chermoula, seared fast and served over herby bulgur.

Ingredients

For 4 servings.

• 1 1/2 cups fine bulgur
• 1 1/2 lb peeled shrimp
• 1/4 cup olive oil
• 1/2 cup chopped cilantro
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lemon
• 1 tsp salt
• 1 cucumber, chopped
• 2 tomatoes, chopped

Method

1. Pour 2 cups of boiling water and half the salt over the bulgur, cover and leave for 12 minutes.
2. Mix most of the cilantro with the garlic, cumin, paprika, half the lemon juice, 3 tbsp of the oil and the rest of the salt, and toss with the shrimp.
3. Sear the shrimp in a hot pan with the remaining oil for 3–4 minutes.
4. Fluff the bulgur with the cucumber, tomatoes, the rest of the cilantro and lemon, and serve the shrimp on top.

Diets and allergens

Nutrition per serving

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