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King Prawns with Watercress Tabouli

Serves 6 - Prep time 10 mins - Cook time 5 mins

Ingredients.

1kg Green King prawns, shell and head removed

4tbsp Henry Langdon Chermoula Gourmet Spice Blend

80ml olive oil

Tabouli.

2 bunches flat parsley, finely chopped

1 handful mint leaves, finely chopped

2 red chillies, de-seeded and finely chopped

1/2 bunch spring onions, finely chopped

1 cup burghul, rehydrated (Place burghul in heatproof bowl, cover with boiling water and soak for 20 minutes)

1/3 bunch watercress

Olive oil

Lemon juice

Method.

Combine the Henry Langdon Chermoula with the olive oil and add to the cleaned prawns.  Set aside to marinate for at least 30 minutes.

To make the tabouli. 

Drain the burghul and squeeze out excess water.

Combine all of the prepared ingredients in a bowl and season with salt, pepper and lemon juice.

On a grill or frypan, heat the olive oil and cook the prawns until the change colour,

Arrange the salad on a serving platter and top wit the cooked prawns, then garnish with lemon wedges.

Middle Eastern Seafood Recipe: King Prawns with Watercress Tabouli

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