Tabbouleh Salad with Prawns

    Tabbouleh Salad with Prawns


    30 people made this

    This tabbouleh salad is made into a full meal with the addition of king prawns. They are perfect with the mint and lemon.

    Serves: 4 

    • 155g burghul (bulgur or cracked wheat)
    • 2 1/2 cups boiling water
    • 3 tablespoons extra virgin olive oil
    • 4 tablespoons lemon juice
    • 1 cucumber, peeled and chopped
    • 1 bunch spring onions, chopped
    • 1/2 bunch parsley, chopped
    • handful chopped mint leaves
    • 1 tablespoon grated ginger
    • 1 tablespoon ground coriander
    • salt and freshly ground black pepper to taste
    • 12 large cooked prawns, peeled and deveined

    Preparation:30min  ›  Ready in:30min 

    1. Place burghul in a large bowl, and pour the boiling water and olive oil over it. Stir, cover with a tea towel and let stand for 15 to 20 minutes.
    2. When the water has been absorbed and the burghul is tender, stir in the lemon juice, cucumber, spring onions, parsley and mint. Season with ginger, coriander, salt and pepper and garnish with prawns.

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    Reviews (5)


    Used different ingredients. i wonder how a quarter bunch of parsley and a quarter bunch of parsley would go instead? i'll let you know! - 07 Dec 2008


    I was searching for a tabbouleh recipe to correspond with my Low GI Diet menu item, so I used this one, mixed with with a Chickpea Fallafel recipe and put in flat bread - I thought it was great! My husband wasn't thrilled... - 29 Sep 2008


    What I like most about this recipe is the unusual addition of prawn to the salad. This is the first time I have seen prawn in a tabbouleh salad, and I found it a fresh addition. It provided another layer of texture as prawn as a "to the bite" feel to it. While parsley plays a big role in this salad, I am not a huge fan of it, and as such that element was not my favourite part. Overall, I did enjoy this recipe, but I did note that its a salad that needs to be consumed within a day or two as the bulgar tends to take on a goopy consistency when it marinates with the other ingredients for too long. - 29 Sep 2008

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