Tabbouleh Salad with Prawns
This tabbouleh salad is made into a full meal with the addition of king prawns. They are perfect with the mint and lemon.
Ingredients
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
Directions
Preparation:30min ›
Ready in:30min
- 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.
- 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 and Ratings
Global Ratings:
(25)
Reviews in English (21)
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
I wish I could give this 6 stars. The cucumber was a nice change from tomato. The different fresh flavours of the herbs and ginger blend well but are distinctly different. I can't say enough good things about this salad. Everyone who tires it loves it. - 29 Sep 2008