Grilled Sweetcorn & Bulgur Wheat Pilaf with Grilled Prawns
(15 Jun 2017)

Grilled Sweetcorn & Bulgur Wheat Pilaf with Grilled Prawns Expresso

Grilled Sweetcorn & Bulgur Wheat Pilaf with Grilled Prawns


Recipe by Zola Nene


Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes


For the grilled sweetcorn:
4 sweetcorn on the cob
1 Tbs olive oil


For the pilaf:
1 Tbs olive oil
4 spring onions, sliced
1 garlic clove, chopped
1 tsp cayenne pepper
1 cup bulgur wheat
2 cups vegetable stock
Salt and pepper to taste
100g baby spinach


For the prawns:
2 Tbs harissa paste
Juice of ½ lemon
12 large prawns
4 wooden skewers


100g feta to serve (optional)


Brush the corn with olive oil then place onto a hot griddle pan and cook until charred on all sides – this can also be done on the braai.
Heat a large pan then add olive oil and spring onions, then cook until beginning to soften.
Add the garlic, cayenne pepper and bulgur wheat, then toast in the pan for a minute.
Add the vegetable stock, bring to a simmer, then cover with a lid and leave to cook for 20 minutes or until the liquid has been absorbed and the bulgur wheat is tender.
Slice the corn kernels off the cob, then add to the bulgur wheat along with the baby spinach and stir with a fork.
Season to taste.
Mix together the harissa paste and the lemon juice, then rub the mixture all over the prawns.
Skewer three prawns per skewer, then grill in a hot griddle pan until the prawns are cooked through.
Serve the prawns on a bed of the pilaf, then top with crumbled feta (if using) and a lemon wedge.

 

 

 

 

 

 

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