Refreshing Tabbouleh with Couscous and Herbs
Give the couscous some love – mix it with your hands and give it time to soak up all the flavours and aromas. It takes them from the tomatoes, oil, lemon juice and salt; the water goes in only at the very end. Tabbouleh makes a great starter or a side dish for chicken or fish.
Prep: 25 min
Servings: 4
Energy: 445 kcal per serving
Method
01.
Tip the couscous into a larger bowl, season with salt and pour over the olive oil, keeping about one tablespoon aside. Stir with a fork and try to separate the individual grains.
02.
Leave to stand for 5–10 minutes; meanwhile finely chop the onion, cut the tomatoes into cubes or slices and roughly chop the parsley.
03.
Then stir the couscous again and leave it for another five minutes. After that add the lemon juice, honey, the chopped tomatoes, the onion and the parsley with mint.
04.
Stir again – the couscous will soak up all the liquid. If it seems dry, pour in some cold water and taste; add more salt if needed. Fluff it up with a fork, pour over the remaining oil and chill in the fridge for at least twenty minutes. Serve chilled.
