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Tabbouleh-Style Salad with Prawns and Feta

By OcadoLife
“Fresh and flavoursome, with fragrant coriander and mint, this great-value Tabbouleh-Style Salad with Prawns and Feta is a lovely laid-back dish for midweek dinners,” says recipe developer, food writer and stylist Lara…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 150g bulgur wheat & couscous
  • 1 (200g) pack large raw peeled king prawns, defrosted
  • 1 tbsp olive oil
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 1 cucumber, diced
  • 1 (300g) pack cherry tomatoes, halved
  • 2 salad onions, trimmed and finely sliced
  • 1 (30g) pack mint, leaves picked and finely chopped
  • 1 (30g) pack coriander, finely chopped
  • 1 lemon, zested and juiced
  • 50g feta

Method

4 steps

  1. Step 1

    In a pan, cook the bulgur and couscous to pack instructions. Drain, rinse under cold water; drain again.

  2. Step 2

    Meanwhile, toss the prawns with the olive oil, ground coriander, smoked paprika and a little salt and pepper. Heat a griddle or frying pan over a high heat, add the prawns and cook for 1-2 mins on each side, until pink and charred. Remove to a plate.

  3. Step 3

    In a large bowl, combine the bulgur and couscous, cucumber, tomatoes, salad onions, most of the mint, the coriander, lemon juice and most of the zest; mix well.

  4. Step 4

    Divide the salad between plates and top each with some charred prawns, a little crumbled feta and the reserved lemon zest and mint.