Tabbouleh Barley with Feta and Prawns |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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salad Ingredients:
180 g pearl barley |
50 g parsley, chopped |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1 pinch salt |
1 pinch ground cumin |
1 pinch dried mint |
225 g cleaned, shelled, tail-on shrimp, thawed if frozen |
301 g cucumber, peeled, seeded, and chopped |
150 g chopped tomato |
110 g chopped scallion |
40 g crumbled feta |
Directions:
1. Bring 1 1/2 cups of water to a boil in a saucepan and add the bulgur. Bring the liquid back to a boil and then cover the pot, turn off the heat, and let sit for 25 minutes.
2. Meanwhile, in a bowl, whisk together 1 teaspoon of the parsley with the lemon juice, olive oil, salt, cumin, and mint.
3. Bring a small pot of water to a boil. Add the shrimp and simmer for 1 1/2 minutes. Drain, then rinse under cool water.
4. Place the barley in a serving bowl and toss with the shrimp, cucumber, tomato, scallion, feta, the remaining parsley, and the dressing. Serve at room temperature or chilled.
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