Recipe of the week, Salads

Veggie Couscous Tabbouleh

 

INGREDIENTS
  • 200 g semolina
  • 1 lemon
  • 6 green onions
  • 40 g fresh Italian parsley
  • 20 g fresh mint leaves
  • 20 g coriander
  • 1 bell pepper
  • 3 tomatoes
  • 2 tsp salt
  • 1 tsp pepper
  • 70 g olive oil
INSTRUCTIONS
  1. Cut the tomatoes into quarters, do not peel them. Cut the bell pepper in quarters. Put the dry semolina in a bowl.
  2. Wash and zest the lemon. Peel the lemon and put in mixing bowl along with the zest. Mix 20 sec / speed 10.
  3. Add green onions, parsley, mint, coriander, bell pepper, tomatoes, salt and pepper, olive oil in this order in the mixing bowl. Close the lid and replace the measuring cup with the spatula. Program 5 sec / speed 5, while holding the spatula firmly at startup and then make large circular motions in the mixing bowl so that all the vegetables are chopped.
  4. Pour the semolina and vegetables into a serving bowl. Blend well and refrigerate 2 hours before serving.
NOTES

When using coriander and parsley, wash the whole bouquet and then drain it by shaking it vigorously in the sink, then cut the head of the bouquet.

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