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🍽️ Fresh Tabouleh Salad with Couscous

585 kcal · 30 min · 4 servings

Ingredients

• 200 g Couscous
• 200 ml boiling salt water
• 4 Tomatoes
• 0.5 bunch Spring onions
• 3 Garlic cloves
• 1 tsp Coriander powder
• 4 tbsp Olive oil
• 3 tbsp White wine vinegar
• Salt
• Pepper (from the mill)
• 1 bunch Parsley (leaves finely chopped)

Instructions

1. 1. Pour boiling, salted water over the couscous.
2. 2. Let the couscous swell for 5 minutes.
3. 3. Fluff up the couscous with a fork.
4. 4. Keep the couscous warm.
5. 5. Wash the tomatoes.
6. 6. Halve the tomatoes.
7. 7. Remove the seeds from the tomatoes.
8. 8. Dice the tomatoes finely.
9. 9. Wash the spring onions.
10. 10. Clean the spring onions.
11. 11. Slice the spring onions into fine rings.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic.
14. 14. Mix the prepared vegetables.
15. 15. Season the mixture with coriander, salt, and pepper.
16. 16. Add the oil.
17. 17. Add the vinegar.
18. 18. Add 1/2 cup of hot water.
19. 19. Place the couscous in a bowl.
20. 20. Mix the couscous with the vegetables.
21. 21. Mix everything with the parsley.

Nutrition per serving

• kcal: 585
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 80 g