1. Peel the cauliflower. Wash it and grate it to form a fine "couscous."
2. Place it in a fine-meshed strainer and immerse in boiling water for 50 seconds.
3. Wash the mussels and cook in a saucepan with 50 ml white wine until they open up. Shell them.
4. Peel the shrimp.
5. Combine the crabmeat, mussels and shrimp.
6. Chop the shallot and finely dice the pepper.
7. Combine the cauliflower couscous with the shallot, pepper and herbs.
8. Add all the seafood. Season with lemon juice and olive oil.

Presentation

1. Place the cauliflower and seafood tabbouleh in the center of the plate.
2. Garnish the perimeter with sliced lemons and tomatoes.
3. Add 1 mint leaf and 1 whole shrimp.
4. You could also serve the tabbouleh in individual dishes.