GRILLED PRAWNS WITH BORGHUL BANADOURA

GRILLED  PRAWNS  WITH  BORGHUL  BANADOURA:
INGREDIENTS:     (serves 10)

20  g  olive oil, plus a little extra for marinade
50  g  onion, chopped
6  g  garlic
150  g  diced tomatoes
200  g  vegetable stock
12  g  tomatoes, pureed
300  g  borghul, washed and drained
10  g  dry  oregano
4  g  salt
600  g  prawns
60  g  sour cream, for serving
100  g  cucumber, chopped, for serving
For prawn marinade
1  tsp  cumin powder
Salt, to taste
40  ml  lemon juice
10  g  garlic

METHOD:

• Heat olive oil in a large cooking pot, add onion and garlic followed by diced tomato. Pour vegetable stock into the pot, add tomato puree and boil the stock for 5 minutes.  Add the borghul, oregano, salt and cook for 20 minutes on low heat till borghul is cooked.
• Meanwhile marinate prawns with cumin, salt, lemon juice, a little olive oil and garlic for 15 minutes. Grill prawns until done. To serve, place moulds of borghul on a plate, arrange a prawns over it. Swirl pomegranate molasses on the plate. Mix sour cream and cucumber and serve on the side.