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Seafood Tabouleh with Grapefruits

Public
Course: Starter
Preparation time: 25 minutes
Cooking time: 15 minutes
Energy: 265 kcal / serving

Instructions

  • 1.   Squeeze the couscous in a salad bowl. Drizzle with grapefruit juice and 3 tablespoons of olive oil. Stir and let it swell.
  • 2.   Peel the remaining grapefruits to obtain skinless segments.
  • 3.   Wash, dry the tomatoes and cucumber. Remove the seeds, and cut them into small cubes.
  • 4.   Cut the fish into small pieces, then steam them.
  • 5.   Separate the surimi into strips.
  • 6.   Peel and slice the onions into rounds.
  • 7.   Finely chop the herbs.
  • 8.   Add all these ingredients to the couscous and mix well. Season with a few drops of Tabasco, salt, and pepper.
  • 9.   Serve this tabouleh cold.
  • 10.   Garnish with a few unpeeled shrimp and mint leaves.

Ingredients for servings

  • 350 g of couscous
  • 5 grapefruits
  • 75 g of peeled shrimp
  • 4 surimis
  • 200 g of white fish
  • 4 tomatoes
  • ½ cucumbers
  • 1 small green onion
  • 3 tablespoon of olive oil
  • 1 small fresh mint

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    265 kcal
    13 %
  • Fat
    7,91 g
    11 %
  • of which saturated
    1,2 g
    6 %
  • Carbohydrates
    31,09 g
    12 %
  • of which sugar
    24,59 g
    27 %
  • Protein
    10,15 g
    20 %
  • Fibers
    3,79 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference