Prawns With Orzo Tabbouleh
A traditional tabbouleh uses mountains of fresh herbs and a small amount of bulgur wheat. This recipe turns tradition on its head to make a sizzling salad with orzo and topped with garlic prawns and crumbled feta. A mouth-watering meal in minutes.
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350g of orzo
Juice of 1 lemon & zest of ½
1 tbsp of olive oil
2 handfuls of finely chopped coriander leaves
2 handfuls of finely chopped parsley leaves
200g of cherry tomatoes, halved
30g of butter
300g of raw peeled king prawns
3 garlic cloves, finely sliced
2 tsp of Turkish pepper flakes
1 tsp of tomato purée
30g of feta
Cook the orzo in a pan of boiling water for 5-6 minutes, or according to the packet instructions, until al dente. Drain and give it all a little blast of cold water to stop the orzo sticking together, and then drain again thoroughly.
Put the cooked orzo into a mixing bowl. Add the lemon juice, olive oil, herbs, tomatoes and a good pinch of salt and mix together.
Meanwhile, melt the butter in a non-stick frying pan over a medium/high heat. Add the prawns, garlic and a good pinch of salt. Stir-fry for 2-3 minutes, or until the prawns are just cooked. Add the Turkish pepper flakes, the lemon zest and tomato purée. Mix well and take the pan off the heat.
To serve, arrange the orzo on a serving dish and top with the prawns. Drizzle over all the butter that’s left in the pan. Crumble over the feta and serve immediately.
Recipe courtesy of Fast Feasts: Quick, easy recipes with a Middle Eastern Twist by John Gregory Smith. Available at Waterstones.com