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Photo of Tabbouleh bowl with marinated prawns, tomatoes & feta by WW

Tabbouleh bowl with marinated prawns, tomatoes & feta

7
Points® value
Total Time
5 min
Prep
5 min
Serves
4
Difficulty
Easy
This popular bulgur wheat-based salad is transformed into a filling, flavoursome main thanks to the addition of juicy prawns, hot chilli flakes and salty feta.

Ingredients

Bulgur wheat, dry

200 g

Lemon Juice, Fresh

4 tablespoon(s)

Mint, Fresh

10 g, leaves picked and finely chopped

Olive Oil

1½ tablespoon(s)

Chilli flakes

¼ teaspoon(s), level

Prawns, Peeled & Cooked

300 g, King prawns

Cherry Tomatoes

10 individual, quartered

Light feta cheese

80 g

Rocket

30 g

Garlic

1 clove(s), large, finely chopped

Instructions

  1. Put the bulgur wheat in a large heatproof bowl and cover with 350ml freshly boiled water. Season, then cover with clingfilm and set aside for 25 minutes until the bulgur wheat is tender, but still has some bite.
  2. Meanwhile, in a bowl, whisk together half the lemon juice and mint with all the oil and chilli flakes. Add the prawns, then stir and set aside to marinate for 20 minutes at room temperature.
  3. Drain off any excess liquid from the bulgur wheat. Stir in the tomatoes, feta, rocket, garlic and remaining mint and lemon juice, then season to taste.
  4. Divide the tabbouleh between bowls, then top with the prawns and drizzle over the marinade to serve.

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