Tabbouleh-Style Salad with Prawns and Feta
By OcadoLife
Published on 22 April 2025
“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 Luck.
Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 1
In a pan, cook the bulgur and couscous to pack instructions. Drain, rinse under cold water; drain again.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.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.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.