About this recipe:Fresh mint, parsley, spring onions and cucumber are tossed with bulgur wheat to make this great summer salad seasoned with ginger and coriander. The king prawns make it a meal!
Iron Chef Suzi-Q
150g (5 oz) bulgur wheat
600ml (1 pint) boiling water
3 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
1 cucumber, peeled and chopped
1 bunch spring onions, chopped
1/2 bunch fresh parsley, chopped
handful chopped fresh mint leaves
1 tablespoon ground coriander
1 tablespoon minced fresh root ginger
salt and freshly ground black pepper to taste
10 large cooked prawns - peeled and deveined
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Method Prep:30min › Ready in:30min
Place bulgur wheat in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, spring onions, parsley and mint. Season with coriander, ginger, salt and pepper. Garnish with prawns.
This is the first time I have seen prawns in a tabbouleh salad, and I found it a fresh addition. 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 bulgur tends to take on a goopy consistency when it marinates with the other ingredients for too long. - 07 Aug 2008
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 tries it loves it. - 07 Aug 2008