Name: Tupperware Tabouleh
Prep time: 10 min
Yield: 8 servings
Ingredients: 400 g of fine couscous semolina; 1 cucumber; 4 tomato (optional); 1 small bell pepper; 2 onion; 1 lemon juice; 125 ml of olive oil; 10 leaf of fresh mint; 1 handful of parsley; 1 teaspoon of salt

Tupperware Tabouleh

Today, I'm sharing with you this tabouleh recipe that I have been cooking for many years and is always appreciated.

This salad is a must-have for picnics, barbecues, and summer meals. It is fresh, light, and full of flavors.

Originally, it is an old Tupperware recipe that I have modified. Tabouleh is a delicious dish but it takes quite a long time to prepare because you have to finely chop the vegetables and herbs. To prepare this one, a food processor with a knife blade is necessary. Instead of cutting your vegetables, you just need to blend them. You will get a puree with small pieces in no time. To make it flavorful, you need to use a lot of fresh herbs, especially parsley, but also mint which brings freshness to the dish. Personally, I use a little more than 1/2 handful of parsley, about 1/2 handful of mint leaves, and the rest in chives and cilantro. If you don't have cilantro, you can replace it with parsley. Indeed, traditional tabouleh is mainly composed of parsley.

The couscous swells without cooking solely thanks to the moisture of the vegetables and lemon juice. The oil prevents the grains from sticking together.

It can be prepared in advance, it will only be better. It can be stored in the refrigerator for several days. You can freeze it. But personally, I find that it is slightly less good.

Vegetarian Vegan Salad Public

Course: Side dish

Preparation time: 10 minutes

Cost per serving: 0,49 €

Energy: 336 kcal / serving

Nutritional score:

Instructions

1. Wash the vegetables and herbs.
2. Remove the ends of the cucumber, cut it into pieces, and put it in the food processor bowl.
3. Remove the stems from the tomatoes, then cut them into quarters and add them to the bowl.
4. Peel the white onions, remove any damaged greens, cut them into pieces, and add them to the bowl.
5. Add the herbs, making sure to remove the thick stems from the parsley and cilantro. Blend. There should be small pieces of vegetables remaining.
6. In a large covered salad bowl, put the couscous. Pour in the vegetable and herb puree, lemon juice, oil, and salt. Mix well. Cover the bowl.
7. Let the couscous swell in the refrigerator for at least 3 hours. Serve chilled.