Prawn and bulgur wheat pilaf with lemon and dill
A light, fluffy bulgur pilaf with prawns, tomatoes, lemon and fresh dill.
- Time30 min
- LevelEasy
- Costabout £2.25 a head
Ingredients
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Method
- 1
Heat the oil in a lidded pan. Cook the onion and courgette for 6 minutes until softened.
6 min - 2
Add the garlic and cumin for 1 minute, then the bulgur and tomatoes. Stir to coat.
- 3
Pour in the stock, bring to the boil, then cover and cook gently for 10 minutes.
10 min - 4
Lay the prawns on top, cover again and cook for 4 minutes until pink.
4 min - 5
Turn off the heat and leave covered for 5 minutes.
5 min - 6
Fluff with a fork and stir in the lemon zest, juice and dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.