Seafood Tabbouli
Elevate your mealtime with this vibrant and refreshing Seafood Tabbouli, a coastal twist on the classic Middle Eastern salad. This dish combines tender bulgur wheat with succulent shrimp and bay scallops, creating a protein-packed base that’s tossed with aromatic fresh herbs like parsley and mint, crisp cucumber, and sweet cherry tomatoes. The dressing—a zesty blend of extra virgin olive oil, fresh lemon juice, and garlic—adds a bright, tangy finish that ties the whole dish together. Perfect as a light summer meal or an elegant starter, this recipe is also customizable with optional seafood additions like crab or lobster. Ready in just 30 minutes, serve it chilled or at room temperature for a refreshing burst of Mediterranean flavors. Keywords: Seafood Tabbouli recipe, bulgur wheat salad, easy seafood salad, Mediterranean recipes, healthy summer meal.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 1 cup shrimp, peeled and deveined
- 1 cup bay scallops
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice
- 1 cup cherry tomatoes, diced
- 1 English cucumber, diced
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh mint leaves, finely chopped
- 3 green onions, thinly sliced
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup optional seafood addition (e.g., cooked crab or lobster meat)
Instructions
In a large heatproof bowl, combine the bulgur wheat and boiling water. Cover with plastic wrap and let it sit for 15–20 minutes, or until the bulgur is tender and has absorbed the water. Fluff with a fork and set aside to cool.
While the bulgur is soaking, bring a medium pot of salted water to a boil. Add the shrimp and bay scallops, and cook for 2–3 minutes, or until the seafood is opaque and cooked through. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled bulgur, cooled seafood, cherry tomatoes, diced cucumber, parsley, mint, and green onions.
Pour the dressing over the mixture and toss gently to combine, ensuring everything is evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired. If you are using optional seafood additions such as cooked crab or lobster meat, gently fold them in at this stage.
Transfer the Seafood Tabbouli to a serving platter or individual bowls. Garnish with additional fresh herbs if desired and serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 20.0 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 6297 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
