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Tabouleh

Here is a tabouleh that my daughters love. When I make it, it tends to disappear from the fridge before I even have time to serve it! Quick and easy, it is ideal for using up all kinds of leftover raw vegetables that clutter the refrigerator.

Vegetarian Oriental Vegan Public
Course: Starter
Preparation time: 40 minutes
Cooking time: 120 minutes
Rest time: 120 minutes
Cost per serving: 0,35 €
Energy: 243 kcal / serving
Nutritional score:

Instructions

  • 1.   Put the couscous in a bowl, cover it with cold water. Leave it for half an hour, lifting the grains with a fork from time to time to aerate the couscous. When the water has been completely absorbed by the couscous, sprinkle it with lemon juice, salt and pepper, and mix with a fork.
  • 2.   Wash the tomatoes, remove the seeds. Peel the cucumber. Cut them into small cubes. Peel the onions and finely slice them. Add everything to the couscous, drizzle with olive oil, and mix.
  • 3.   Finely chop the herbs with a knife and add them to the salad, mix well. Adjust the seasoning if necessary and refrigerate for at least 2 hours.

Ingredients for servings

  • 400 g of couscous semolina
  • 4 tomatoes
  • 1 onion
  • ½ cucumbers
  • 1 lemon
  • 3 tablespoon of olive oil
  • 1 tablespoon of fresh coriander
  • 1 pinch of salt
  • 1 pinch of pepper

Rates (4)

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    243 kcal
    12 %
  • Fat
    5,99 g
    9 %
  • of which saturated
    0,95 g
    5 %
  • Carbohydrates
    38,55 g
    15 %
  • of which sugar
    2,94 g
    3 %
  • Protein
    6,2 g
    12 %
  • Fibers
    2,75 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.