Prawn and Chickpea Bulgur Salad
with Zhoug and Tomato Salsa
Looking for a tasty midweek dinner option? Try cooking up our Prawn & Chickpea Jumble with bulgur in just 20 minutes for a balanced and tasty dinnertime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
120
Bulgur Wheat
(Contains Cereals containing gluten)
150
King Prawns
(Contains Crustaceans)
1
Chickpeas
1
Garlic Clove
½
Lemon
50
Zhoug Style Paste
1
Vegetable Stock Powder
1
Red Onion
Not included in your delivery
1
Olive Oil
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Halve, peel and chop the red onion into small pieces.Heat a drizzle of oil in a medium saucepan over medium high heat. Add the onion and cook, stirring regularly, until soft, 3-4 mins.
Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan, add the vegetable stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.Cut the tomatoes into quarters.Drain and rinse the chickpeas.Pop the quartered tomatoes into a bowl with a squeeze of lemon juice, olive oil (see ingredients for amounts) and season with salt and pepper. Mix together and set aside.
About 5 minutes before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan over medium high heat.Add the prawns and cook, stirring, until almost cooked, 2 mins.Add the garlic and chickpeas and cook, stirring, until the prawns are cooked and the chickpeas are warmed through, 1-2 mins. Season with salt and pepper.IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the cooked bulgur to the pan with the prawns. Add the zhoug paste, lemon zest and a squeeze of lemon juice and mix together. Taste and season with salt and pepper.
Divide the prawn salad between plates and spoon over the tomato salsa. Enjoy!
