• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Chicken stock

  2. 1 tablespoon 15ml Butter

  3. 3/4 cup 177ml Couscous

  4. 1/2 cup 46g / 1.6oz Fresh basil leaves - minced

  5. 1 cup 93g / 3 1/3oz Garlic clove - minced (medium)

  6. 3/4 cup 177ml Olive oil

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 2 Lobsters - (1-1/4 lb each)

  9. 1 Tomato; peeled - seeded, and diced (medium) medium

  10. 1 Cucumber; peeled - seeded, and diced (medium) medium

  11. 2 tablespoons 30ml Lemon juice - fresh squeezed

Instructions Jump to Ingredients ↑

  1. In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes. Transfer the couscous to a glass bowl and let it cool.

  2. In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt. Mix the ingredients together and set the sauce aside.

  3. In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool.

  4. Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into 1/2" pieces.

  5. In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside.

  6. In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabouleh.

  7. In the center of each of 4 individual serving plate place a mound of the tabouleh. Arrange the lobster pieces around the edge.


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