Shrimp Tabbouleh 🍤🥗

Name: Shrimp Tabbouleh 🍤🥗
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 100 g couscous; 150 ml water; 5 shrimp; 1/2 red onion; 1 small tomato, diced; 2 stalks English parsley, finely chopped; 5 leaves sage, finely chopped; 1 teaspoon salt; To taste pepper; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice

Francesco @francesco_foods

Groningen, Netherlands

This is a new salad we tried making and we love it! It’s so refreshing and healthy. You can also substitute the sage with other herbs such as basil, mint, oregano, etc.

#mycookbook

This is a new salad we tried making and we love it! It’s so refreshing and healthy. You can also substitute the sage with other herbs such as basil, mint, oregano, etc.

#mycookbook

Francesco @francesco_foods

Groningen, Netherlands

This is a new salad we tried making and we love it! It’s so refreshing and healthy. You can also substitute the sage with other herbs such as basil, mint, oregano, etc.

#mycookbook

This is a new salad we tried making and we love it! It’s so refreshing and healthy. You can also substitute the sage with other herbs such as basil, mint, oregano, etc.

Saved

Ingredients

30 minutes

4 Servings

100 gcouscous
150 mlwater
5shrimp
1/2red onion
1small tomato, diced
2 stalksEnglish parsley, finely chopped
5 leavessage, finely chopped
1 teaspoonsalt
To taste pepper
3 tablespoonsextra virgin olive oil
1 tablespoonfresh lemon juice

Saved

Steps

30 minutes

1

Head, devein, and peel the shrimp, combine the head and shell with 150ml of water and bring to a boil. Save the shrimp meat for later. Once boiling, add salt and remove the broth.
2

Combine the shrimp broth and the couscous in a container and cover until absorbed, around 15 minutes.
3

Cut the shrimp meat into roughly 1.5cm cuts, and add to a frying pan with olive oil and onion and cook on medium heat, until shrimp changes colour.
4

Combine the parsley, sage, tomato, couscous, shrimp and onion into a bowl and mix. Add pepper to taste.

Saved

Cooksnaps

Saved

Francesco @francesco_foods

on June 28, 2020 04:25

Groningen, Netherlands

I am a half-Italian, half-Japanese student and I like to focus on simple, healthy and affordable meals. I love to recreate dishes with my own unique twists and get creative in the kitchen.Please consider supporting me @francesco_foods on Instragram!