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🍽️ Fresh Tabouleh Salad

438 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous
• 300 ml boiling salted water
• 0.5 bunch spring onions
• 1 green bell pepper
• 1 tbsp raisins
• 3 garlic cloves
• 0.5 tsp coriander powder
• 6 tbsp olive oil
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• 4 tbsp finely chopped mint
• 4 tbsp finely chopped parsley
• 12 cherry tomatoes
• mint (for garnishing)

Instructions

1. 1. Pour boiling salted water over the couscous.
2. 2. Let the couscous swell for five minutes.
3. 3. Fluff up the couscous with a fork.
4. 4. Keep the couscous warm.
5. 5. Soak the raisins in warm water.
6. 6. Blanch the tomatoes briefly with boiling water.
7. 7. Shock the tomatoes immediately in cold water.
8. 8. Peel the tomatoes.
9. 9. Wash the bell peppers.
10. 10. Halve the bell peppers.
11. 11. Remove the seeds from the bell peppers.
12. 12. Cut the bell peppers into very small cubes.
13. 13. Wash the spring onions.
14. 14. Clean the spring onions.
15. 15. Chop the spring onions very finely.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Mix the bell peppers, spring onions, and garlic.
19. 19. Season the mixture with coriander, salt, and pepper.
20. 20. Add the oil.
21. 21. Add the lemon juice.
22. 22. Add half a cup of hot water.
23. 23. Mix the seasoning mixture with the couscous.
24. 24. Add the prepared vegetables.
25. 25. Add the drained raisins.
26. 26. Add the herbs.
27. 27. Mix everything well.
28. 28. Add the peeled tomatoes.
29. 29. Add the mint leaves.
30. 30. Serve the salad in a bowl.

Nutrition per serving

• kcal: 438
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 61 g