As summer approaches and temperatures climb, skip heavy casseroles for light, invigorating dishes like tabbouleh. This Lebanese staple shines on warm days, endlessly adaptable with fresh flavors. Renowned chef Cyril Lignac shared his vibrant twist—green tabbouleh with prawns—live on M6's Tous en cuisine in April. Packed with greens, fruits, herbs, and succulent prawns, it's an exotic delight.
Chef Cyril Lignac's Green Tabbouleh with Prawns Recipe
For 4 servings:
- 200 g fine semolina for raw couscous
- 50 cl vegetable stock or stock cube
- 10 cl olive oil
- Juice of 2 lemons
- 16 prawns
- 1 small broccoli
- ½ cucumber
- 100 g peas or broad beans
- Olive oil
- 50 g roasted salted peanuts, almonds, or pistachios
- 1 lime
- ¼ bunch coriander
- ¼ bunch parsley
- 1 pomegranate
- Fine salt and Espelette pepper
Preparation steps:
- Sauté the prawns in a skillet over low heat with a drizzle of olive oil. Cool, peel, and cut into thirds crosswise.
- Cook the peas and set aside.
- On a cutting board, break the raw broccoli into pieces and cube the peeled cucumber. Coarsely crush the nuts, then chop the coriander and parsley. Set aside.
- Deseed the pomegranate and reserve the arils.
- In a saucepan, gently heat the vegetable broth. Stir in olive oil, lemon juice, and fine salt.
- Place the semolina in a dish, pour over the hot broth, cover with film, and let stand without stirring.
- In a salad bowl, mix peas, cucumber, broccoli, prawns, nuts, and pomegranate arils. Drizzle with olive oil, lemon juice, and salt.
- Uncover the semolina, fluff with a fork, and incorporate the herbs.
- Divide the semolina into soup plates, top with the vegetable mixture, grate lime zest over, and finish with Espelette pepper.
More from Cyril Lignac:
Guacamole by Cyril Lignac: An easy, tasty recipe ("It's spicy and fresh!")
Beetroot salad by Cyril Lignac: Colorful, flavorful, and ideal for summer!
Cyril Lignac's strawberry soup: Deliciously simple for sunny days
