Prawns With Orzo Tabbouleh
Prawns With Orzo Tabbouleh

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
Sea salt
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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