John Myers
Salad: Tabbouleh
The perfect salad: tabbouleh recipe with a picture and simple step-by-step instructions.
- 50 g Couscous
- 120 ml Water
- 1 Yellow pepper
- 1 Beefsteak tomato fresh
- 0,5 Organic cucumber
- 1 Pointed peppers green
- 0,5 bunch Parsely
- 2 sheet Mint fresh
- 1 Fresh lime
- 2 tbsp Olive oil
- 0,5 tsp Salt
- Put water in a saucepan and bring to the boil. Add the couscous, bring to the boil again briefly, then remove the saucepan from the heat and let the couscous swell.
- Wash the bell pepper, tomato, cucumber and pointed bell pepper and cut into small pieces. Put together in a bowl and mix.
- Wash the parsley and mint, pat dry or spin dry and chop or chop (mint very small).
- Squeeze the lime, mix the juice with the olive oil and salt. Then pour over the salad.
- Add the cold couscous to the salad and stir everything together thoroughly.
- Place in the fridge for at least half an hour so that the salad can pull through.
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