The finished recipe. Harissa Prawn Skewers with Bulgur and MintIngredients 1 to 6. 200 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 2 tsp (12 g) Harissa paste. 150 g Cooked bulgur wheat (Cooked weight.). 100 g Cucumber. 100 g Tomato. 30 g Red onionIngredients 7 to 11. 50 g Greek yogurt, 0% fat. A handful, torn Fresh mint. Half a lemon Lemon juice. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste SaltStep 1. Toss the prawns with the harissa, a squeeze of lemon and a pinch of salt and leave them for fifteen minutes. Thread them onto skewers, four or five to each.Step 2. Chop the cucumber, tomato and onion small, dress with the rest of the lemon, salt and the mint, and fold through the bulgur.Step 3. Heat the grill to its highest setting. Spray the skewers and grill them close to the element for two minutes a side, until pink through and charring at the edges.Step 4. Serve on the bulgur with the yogurt alongside.
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