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🍽️ Fresh Red Cabbage Tabouleh with Pear and Yogurt Dip

383 kcal · 30 min · 4 servings

Ingredients

• 250 g Red Cabbage
• 1 Red Onion
• 250 g Couscous
• 400 ml Vegetable Broth
• 1 small Pear (à 125 g)
• 1 Lemon (Juice)
• 1 Handful Mint (à 5 g)
• 30 g dried Cranberries
• 20 g Almond Kernels
• 150 g Yogurt (0.3 % Fat)
• 1 tsp Mustard
• 3 tbsp Orange Juice
• 1 tbsp Maple Syrup
• Salt
• Pepper
• 2 tbsp Olive Oil
• 1 Pinch ground Pimento

Instructions

1. 1. Remove the tough cores from the red cabbage and wash it thoroughly.
2. 2. Shred the red cabbage into very fine strips.
3. 3. Peel the onion and chop it into small cubes.
4. 4. Place the couscous into a large bowl.
5. 5. Bring the broth to a boil in a pot.
6. 6. Pour the boiling broth directly over the couscous.
7. 7. Let the couscous swell for about 5 minutes.
8. 8. Wash the pear and remove the core.
9. 9. Cut the pear into bite-sized pieces.
10. 10. Drizzle the pear pieces with a little lemon juice.
11. 11. Wash the mint and shake it dry.
12. 12. Chop the mint finely.
13. 13. Add the shredded red cabbage to the couscous.
14. 14. Add the chopped onion cubes.
15. 15. Add the pear pieces to the bowl.
16. 16. Sprinkle the chopped mint over the mixture.
17. 17. Roughly chop the cranberries and almonds.
18. 18. Add the chopped cranberries and almonds to the bowl.
19. 19. Mix all the tabouleh ingredients together well.
20. 20. Place the yogurt into a small bowl.
21. 21. Stir the mustard into the yogurt.
22. 22. Add one tablespoon of lemon juice.
23. 23. Season the dip with salt and pepper to taste.
24. 24. Mix the remaining lemon juice with the orange juice.
25. 25. Add the maple syrup and the oil.
26. 26. Whisk the mixture until creamy with a spoon or whisk.
27. 27. Season the dressing with salt, pepper, and allspice.
28. 28. Pour the dressing over the red cabbage tabouleh.
29. 29. Toss the tabouleh with the dressing.
30. 30. Serve the tabouleh together with the yogurt dip.

Nutrition per serving

• kcal: 383
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 62 g