Tabbouleh - Couscous salad

The tabbouleh is a salad that is usually done based on couscous or bulgur. Lemon and spices give a fresh ideal for the warmer month’s flavor.

Difficulty: Easy

Preparation: 15 min.

Serves: 4

• 2 cups couscous
• 2 cups water
• 12 onion
• 1 carrot
• 2 tomatoes
• 20 pitted olives
• 12 cup olive oil
• 12 cup lemon juice
• A sprig of fresh parsley
• A sprig of mint or mint (optional)
• Salt and pepper

Preparation

First, we make the couscous to go cooling it once cooked. Traditionally it is steamed, but it's easy to find precooked couscous whose preparation is very simple

We put in a large bowl 2 cups couscous. Heat the same amount of salted water and, when it boils, add to the bowl of grits and we cover. Let rest about 4 minutes and stir to ensure that absorbs all the water. We take a little oil and stir so that the grain is loose.


Add the lemon juice and oil to container couscous, season and let cool.

As it cools, finely chop the parsley, mint (or mint) and onion; cut into tiny squares tomatoes, carrots and olives.

Mix all ingredients and let cool in the refrigerator, to serve chilled

Comments Recipe

To remove the itch onion we can, once chopped, leaving immersed in a mixture of water and vinegar (or lemon) when preparing the salad and finally add the onion, washed and drained, to the source.

It is a first ideal with a second vegetable dish.