NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

0.25 cup Bulgur

0.5 cup Water

1 tsp Olive oil

2 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Combine bulgur and water in a small pot, bring to a boil, then cover and simmer for 12 minutes until tender.

• 2

  Heat the olive oil in a large skillet over medium heat.

• 3

  Add the sliced red bell pepper and sugar snap peas, sautéing for 3 minutes until they are bright and tender-crisp.

• 4

  Stir in the minced garlic, grated ginger, and turmeric, cooking for 1 minute until fragrant.

• 5

  Add the prawns to the skillet, seasoning with sea salt and black pepper, and cook for 3-4 minutes until pink and opaque.

• 6

  Pour in the coconut milk and lime juice, stirring gently to coat the prawns and vegetables in the sauce.

• 7

  Fluff the cooked bulgur with a fork and serve the zesty prawn mixture over the top, garnished with fresh cilantro.