Watercress tabbouleh with shrimps
This watercress tabbouleh with shrimps is a vibrant salad that combines bulgur, fresh vegetables, and zesty citrus, topped with protein-rich shrimp. The dish features a blend of Middle Eastern flavors, making it a refreshing and nutritious option for any meal.
Cook time 0 min
Prep time 40 min
Ingredients:
1 cup bulgur1/4 cup olive oil
2 tbsp lemon zest
1 tsp chili powder
4 shallots
4 cherry tomatoes
1/2 cucumber
2 oranges
1/2 cup watercress
1/2 cup feta cheese
Watercress tabbouleh with shrimps is a refreshing and nutritious dish that blends traditional Middle Eastern flavors with a zesty twist. The combination of watercress, citrus, and shrimp makes for a vibrant, protein-packed salad that's perfect for any occasion.
Instructions:
- Place 1 cup of bulgur in a bowl and cover it with 2 cups of boiling water. Let it soak for about 20 minutes until it is tender and has absorbed most of the water. Fluff it with a fork and set aside.
- Clean and devein the shrimps if necessary.
- In a separate bowl, mix half of the olive oil (2 tablespoons), half of the lemon zest (1 tablespoon), and the chili powder. Toss the shrimps in the marinade and let them sit for 10-15 minutes.
- Heat a skillet over medium-high heat.
- Once hot, cook the marinated shrimps for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Finely chop the 4 shallots.
- Halve the cherry tomatoes.
- Peel and dice the 1/2 cucumber.
- Peel the oranges, remove the white pith, and cut them into segments.
- In a large salad bowl, combine the soaked and fluffed bulgur, chopped shallots, halved cherry tomatoes, diced cucumber, and orange segments.
- Add the remaining olive oil (remaining 2 tablespoons) and lemon zest (remaining 1 tablespoon) to the salad bowl.
- Season with salt and pepper to taste. Mix everything thoroughly to ensure the dressing is well distributed.
- Gently fold in the watercress and crumbled feta cheese.
- To serve, plate the watercress tabbouleh on a large serving dish or individual plates.
- Arrange the cooked shrimps on top of the tabbouleh.
- Optionally, garnish with additional lemon zest or a drizzle of olive oil.
Enjoy this watercress tabbouleh with shrimps as a light meal or a delightful side dish. The fresh and bold flavors will leave a lasting impression on your taste buds, making it a recipe worth repeating.
Watercress tabbouleh with shrimps FAQ:
Cook the marinated shrimps for 2-3 minutes on each side over medium-high heat, or until they turn pink and opaque.
Yes, you can prepare the bulgur, chop the vegetables, and marinate the shrimps ahead of time. However, it's best to combine the salad and add the watercress just before serving to keep it fresh.
If you don't have bulgur, you can substitute it with quinoa or couscous. Note that cooking times may vary.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The watercress may wilt, so it's best enjoyed fresh.
Use medium to large-sized fresh or frozen shrimp. If using frozen, make sure to thaw them completely before marinating and cooking.
Cooking Tips:
- To enhance the citrus flavor, consider marinating the shrimp in freshly squeezed orange juice before cooking.
- Rinse the bulgur under cold water before cooking to remove any unwanted starch and ensure a fluffier texture.
- Finely chop the shallots, tomatoes, and cucumbers to help distribute their flavors evenly throughout the salad.
- Toast the bulgur slightly before cooking to add a nutty depth of flavor.
- Mix the olive oil, lemon zest, and chili powder separately before adding to the salad to ensure even distribution.
- Garnish with additional watercress and feta cheese for a visually appealing and flavorful presentation.
Nutrition Facts
6 ServingsCalories 180kcal
Protein 7g
Carbohydrates 30g
Fiber 6g
Sugar 8g
Fat 15g
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