Lemony Kale Tabbouleh Bowls with Shrimp
and Toasted Almonds and Seed Blend
Ingredients: Shrimp • Tomatoes • Bulgur wheat (wheat) • Lemon • Cucumber • Kale • Almonds • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Parsley • Mint • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
56 g
Kale, chopped
1 unit(s)
Lemon
7 g
Parsley
7 g
Mint
2 unit(s)
Garlic, cloves
56 g
Almonds, sliced
(Contains: Almonds May contain traces of: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame)
28 g
Seed Blend
(May contain traces of: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame, Tree nuts)
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Peanuts, Sesame, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, finely chop kale.
- When water is boiling, add bulgur and kale. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch pieces.
- Pick mint leaves from stems, then finely chop mint and parsley together.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- In a medium bowl, combine tomatoes, cucumbers, half the lemon zest, half the lemon juice and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here!) Season with salt and pepper, if you like. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds and seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with half the Smoked Paprika-Garlic Blend (use all for 4 servings).
- Using the same pan, reheat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper, if you like.
- To the pot with bulgur and kale, stir in mint-parsley mix, half the almond-seed blend, remaining lemon zest and remaining lemon juice. Season with salt and pepper, if you like.
- Divide bulgur-kale mixture between bowls. Arrange shrimp and tomato-cucumber mixture over top.
- Sprinkle with remaining almond-seed blend.
