1 cup burghul or cracked wheat
2 cups boiling water
5 tablesp extra virgin olive oil
2 tablesp lemon juice
1 medium size lebanes cucumber chopped
1 bunch spring onions, chopped
1/2 cup fresh parsley chopped
1/4 cup fresh mint chopped
1 tablesp grated ginger
1 tablesp ground cumin
Salt and ground black pepper to taste
12 large prawns, peeled
2 cloves garlic minced
- Place burghul in a large bowl, and pour the boiling water and olive oil over it stir and cover with glad wrap and let stand for 15 to 20 minutes.
- Mix prawns with ginger, garlic, 2 tablespoon of olive oil and season with salt and pepper, mix well, then grill prawns on a medium to hight heat for 1-2 minutes each side.
- When the water has been absorbed and the burghul is softened, stir in the lemon juice, cucumber, spring onions, parsley, mint, salt and pepper and mix with prawns then serve.