Lemon Bulgur with dried fruits and coriander chilli prawns

Christos Philippou


Preparation Time:

15 min

Cooking Time:

15 min


6 servings
Category:With Seafood

Related Video

Made with

Chicken Bouillon
Tomato Paste 70g
Bulgur Wheat 500g


1 cup Mitsides Bulgur wheat
3 cups Mitsides chickenstock
¼ cup dried cranberries
5 dried figs, thinly sliced
Juice of 1 lemon
Zest of 1 lemon
1 tbsp turmeric
1 garlic clove, chopped
2 tbsp butter
To marinate the shrimps:
8 large shrimps, peeled
2 tbsp sweet chilli sauce
15 coriander leaves
1 tbsp MITSIDES tomato paste
Juice of 1lime
(Marinate the shrimps in the refrigerator for 30 minutes)


  1. In a small saucepan with a lid sauté the garlic with the butter and then add the chicken stock. When the stock comes to a boil add the lemon juice and zest, dried fruits, turmeric and bulgur wheat. Stir, cover with the lid and simmer for 7 minutes on medium heat.
  2. Add the marinated shrimps on top without mixing. Cover  with the lid, turn the heat off completely and let the shrimps cook from the hot steam for another 5 minutes.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email