Green Tabbouleh with Shrimp
JojoM
A vibrant and refreshing tabbouleh with shrimp, peas, broccoli, herbs, and crunchy peanuts, perfect for a light yet satisfying meal.
Green Tabbouleh with Shrimp
JojoMA vibrant and refreshing tabbouleh with shrimp, peas, broccoli, herbs, and crunchy peanuts, perfect for a light yet satisfying meal.
Chef's Tips
Replace peanuts with almonds, pistachios, or any other roasted nuts if desired.
Keep ingredients separate until ready to serve for better texture.
Tools Used
Pot
Fine Strainer
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Ingredients
Main Ingredients
Instructions
Prepare the Semolina
- 1
Bring the vegetable stock to a boil. In a large bowl, mix semolina with olive oil, fine salt, and Espelette pepper using a fork.
- 2
Add lemon juice to the hot stock, pour it over the semolina, stir, then cover with plastic wrap. Let it absorb fully.
Prepare Vegetables and Shrimp
- 1
Cook peas in salted boiling water for 6 minutes. Drain and let cool.
- 2
Dice the cucumber (skin on, no seeds), separate pomegranate seeds, chop broccoli florets, and finely chop herbs (reserve some for garnish).
- 3
Peel and cut shrimp into thirds. Keep all components separate.
Combine and Serve
- 1
Fluff the semolina with a fork. In a large salad bowl, mix the peas, cucumber, shrimp, broccoli, pomegranate, herbs, and peanuts.
- 2
Add the semolina and mix everything together. Finish with olive oil, lime zest, and lime juice. Season with salt to taste.
- 3
Serve in deep plates and garnish with extra coriander leaves.
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
