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Bulgur with cauliflower and shrimps
 
 
4 ServingsPTM15 min

Bulgur with cauliflower and shrimps


Salad of bulgur, lemon, mint, tomato, harissa, cauliflower rice, quinoa and shrimps.

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Directions

  1. Clean the lemon. Grate the yellow skin of the half lemon and squeeze out the fruit. Cut the fresh mint into strips and the tomatoes into quarters.
  2. Mix the lemon zest and lemon juice with the oil and the harissa into a dressing.
  3. Mix in a bowl with the cauliflower rice and bulgur quinoa mix. Put the tomatoes on it.
  4. Slice the garlic and mix with the rest of the harissa. Mix by the shrimp.
  5. Heat a frying pan with non-stick coating and fry the shrimp in 2 min. Until done. Serve with the bulgar salad.


Nutrition

260Calories
Sodium8% DV200mg
Fat12% DV8g
Protein36% DV18g
Carbs8% DV25g
Fiber28% DV7g

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