Bulgur salad with seafood, vegetables and red currants

Ingredients

• 600 ml Vegetable Broth
• 200 g bulgur
• 1 small zucchini
• 1 red bell pepper
• 150 g cocktail tomatoes (yellow and red)
• 2 Spring Onions
• 1 Garlic clove
• 4 tbsp olive oil
• 250 g mixed seafood (frozen)
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley
• 1 lemon (juice)
• 60 g red currants

Instructions

1. 1.

   Bring the vegetable broth to a boil and stir in the bulgur. Let it simmer gently for 2-5 minutes, then cover and let stand on a turned-off burner for about 15 more minutes.

2. 2.

   Wash the zucchini and slice into rounds. Wash, core, and dice the bell pepper into ~2 cm cubes. Quarter the tomatoes. Trim the spring onions and cut into rings. Peel the garlic clove and finely mince it.

3. 3.

   Heat 2 tbsp of oil in a pan over medium heat and sauté the garlic until fragrant. Add the seafood and cook for about 2 minutes. Then add the zucchini, bell pepper, and spring onion rings; cook another 3-4 minutes. Season with salt and pepper, then fold in the tomatoes.

4. 4.

   Combine the bulgur with the seafood mixture and parsley. Dress with lemon juice and olive oil, seasoning further with salt and pepper. Let the salad rest for at least 20 minutes. Wash and pat dry the red currants, strip them from their stems, and fold into the salad just before serving on individual bowls.