Prawn Tabbouleh with Jalapeño Olives
Fresh, zesty tabbouleh with spiced prawns and Mediterranean flavours
This Prawn Tabbouleh takes a classic Middle Eastern salad and adds a seafood twist. Tender prawns are tossed in Adana blend spices, then combined with nutty bulgur wheat, fresh courgette ribbons, roasted red peppers, spring onions, and plenty of parsley for a vibrant, flavour-packed dish.
Finishing touches of OEA Shallot & Orange Dressing and Lemon Olive Oil, plus a topping of Jalapeño Stuffed Olives, elevate this salad into a truly Mediterranean experience. It’s fresh, zesty and packed with texture — perfect for light lunches, sharing platters, or summer entertaining.
Bright, herbaceous and satisfying, this dish is simple to prepare yet full of bold flavours.
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Prawn Tabbouleh Recipe
Ingredients
Tabbouleh Base
- 150g bulgur wheat
- 1–2 tsp salt
- Boiling water, enough to cover
- OEA Shallot & Orange Dressing
Prawns
- Prawns
- 1–2 tsp OEA Adana Blend
- OEA Lemon Olive oil for frying
Salad Mix
- Courgette, cut into ribbons
- Spring onions, sliced
- Roasted red peppers (from jar), chopped
- Loads of fresh parsley, chopped
To Finish
- OEA Shallot & Orange Dressing
- OEA Jalapeño Stuffed Olives
Method
-
Cook the bulgur wheat
Place the bulgur wheat with a good splash of the dressing and salt in a bowl, pour over boiling water to just cover, and cover to allow it to soak and soften for 15–20 minutes. Drain any excess water. -
Prepare the prawns
Toss the prawns in OEA Adana Blend and a little olive oil. Fry over medium heat until cooked through and slightly golden. Set aside to cool slightly. -
Assemble the salad
In a large mixing bowl, combine the soaked bulgur wheat with courgette ribbons, spring onions, roasted red peppers, and plenty of chopped parsley. -
Add the prawns
Gently fold the cooked prawns into the tabbouleh mixture. -
Dress the salad
Drizzle over OEA Shallot & Orange Dressing tossing lightly to combine.
To Serve
Pile the prawn tabbouleh onto a serving platter or individual bowls. Finish with a drizzle of OEA Shallot & Orange Dressing and Lemon Olive Oil, then top with Jalapeño Stuffed Olives.
Perfect for summer lunches, Mediterranean-style dinners, or garden entertaining. Fresh, colourful, and bursting with flavour in every bite.
Why It Works
The bulgur wheat soaks up the citrusy dressing, keeping the salad light yet hearty. Spiced prawns add warmth and depth, while fresh courgette, roasted peppers and spring onions give crisp texture.
Generous parsley keeps the salad bright and fresh, and the jalapeño stuffed olives deliver a briny, slightly spicy kick that perfectly complements the seafood. Soft, zesty and full of texture — this is Mediterranean tabbouleh done the OEA way.
Ease, Timing & Servings
Ease: Easy – minimal prep, mostly assembly once the bulgur and prawns are cooked.
Preparation Time: 15 minutes (plus 15–20 minutes soaking/cooking time for the bulgur)
Cooking Time: 8–10 minutes for frying the prawns
Total Time: 30–35 minutes
Serves: 4 people as a main meal, 6 as a side or mezze dish
