Sometimes, with the fast pace of life we have to drive, eating at home can become very complicated. If you don’t want to waste time and money going to a restaurant and you are tired of eating sandwiches, you must try the tabbouleh.
this is a plate fresh, healthy and simple To prepare. Although the original recipe combined vegetables with parsley and bulgur (a material made from wheat grains), the so-called Lebanese salad it has evolved without losing its traditional exotic touch and has adopted couscous as the main carbohydrate and protein source of the dish, in addition to reducing the percentage of parsley.
In Arabic gastronomy, tabbouleh is one of the most common ingredients in the ‘mezze’, a set of appetizers usually served with some alcoholic beverage, and is very popular because none of its content is expensive.
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80 grams precooked couscous
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100 grams of tomatoes
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20 g chives (onions can also be used)
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Juice of 1 lemon or 1 lime
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extra virgin olive oil
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Salt
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Pepper
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fresh mint
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fresh parsley
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Take the couscous in a bowl and add 2 or 3 tablespoons of water and squeeze out the juice. Stir so that the mixture is as homogeneous as possible.
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Wash the tomatoes and cut them into as small pieces as possible. Chop the spring onion (or onion) into very small pieces as well. Add the vegetables to the couscous bowl.
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Wash and dry the parsley and mint. Then chop it until very fine and add it to the bowl. These are the main ingredients of the dish, so it is necessary to use a good bunch of each, even if the quantities are to taste. We are doing the season.