Chermoula Prawns with Avocado Fattoush

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.9
  • Total Fat: 36.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.0 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Chermoula Prawns with Avocado Fattoush calories by ingredient
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Marinading time of 1 hr+ not included in prep time. Marinading time of 1 hr+ not included in prep time.
Number of Servings: 4


    2 tsp olive oil
    16 tiger Prawns, cooked & peeled
    pinch sumac, to serve (available from specialist spice stores)
    lemon wedges, to serve

    For the chermoula
    100g Coriander, including stalks
    2 tsp ground Cumin,
    1 tsp Paprika
    pinch dried red chilli flakes,
    2 Lemons, juice only
    4 cloves Garlic
    3 tbsp light Olive oil

    For the fattoush
    1 pitta bread
    1/2 cos Lettuce, shredded
    4 Spring onions, thinly sliced
    1/4 Cucumber, diced
    2 Tomatoes, diced
    100 g flat leaf Parsley,
    100g mint leaves, coarsely chopped
    1 medium avocado, diced
    1 tbsp sumac

    For the dressing
    1 clove Garlic, finely chopped with 1.5 tsp salt
    4 tbsp Lemons
    5 tbsp Olive oil


1. To make the chermoula, put the coriander, cumin, paprika, chilli, lemon and garlic in a blender and blitz, slowly adding the oil until smooth. Season with salt, before covering the prawns in this marinade. Leave the prawns to marinate for at least 1 hour.

2. For the fattoush, open up the pitta bread and toast until crisp. Break the bread into pieces of about 1 centimetre each. Combine the bread, cos, spring onions, cucumber, tomatoes, parsley, mint, avocado and sumac in a salad bowl and season with salt.

3. To make the dressing, mix together the garlic, lemon and olive oil and use to dress the fattoush.

4. Heat the olive oil in a wok or large saucepan. Add the prawns and fry until thoroughly heated through. Serve the prawns straight away, with the fattoush salad. Sprinkle with sumac before serving and serve with lemon wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.

TAGS:  Fish | Dinner | Fish Dinner |

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