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Tabbouleh
Learn how to make a delicious tabbouleh with couscous, tomatoes, cucumber, onions and fresh herbs.
Preparation: 45 mins
Rest: 2 hours minimum
Season: Spring/Summer
Ingredients
Number of People
10
3.5
Spring onions
2
Cucumbers
7
Cherry tomatoes
1
Yellow bell pepper
10
tablespoons olive oil
Juice of one lemon
1
bunch of flat-leaf parsley
1
bunch of fresh mint
Salt
Pepper
Recipe
1
Place the Medium QC Couscous in a bowl and cover with cold water.
2
Leave to swell for ½ hour, occasionally lifting the seeds with a fork to aerate the couscous.
3
When the couscous has completely absorbed the water, sprinkle with lemon juice, season with salt and pepper, and mix with a fork.
4
Wash the tomatoes and yellow pepper, and peel the cucumber. Cut into small cubes. Peel and finely chop the onions.
5
Add it all to the couscous, drizzle with olive oil and mix.
6
Finally, finely chop the herbs with a knife and add to the salad, mixing well.
7
Adjust the seasoning if necessary and chill for at least 2 hours.
