Tabbouleh

Ingredients for 2 servings:

• 1 stalk(s) Celery
• 2 tbsp onion(s), finely chopped
• 1 cup couscous, more or less depending on the liquid
• n. B. Garlic, finely chopped
• e.g. pineapple
• e.g. parsley
• e.g. mint
• e.g. tomato(s)
• e.g. raisins
• n. B. Juice, e.g. from pineapple or orange juice
• n. B. meat, lean, e.g. chicken, beef or lamb
• n. B. Ras el Hanout
• some lemon juice
• Broth or water

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

simple, good for using leftovers, vegetarian or with meat, for the office, the party or for a picnic

Briefly fry the onions and garlic, if possible in the meat pan, and deglaze with stock or water. Then remove the pan from the heat. Next, add the couscous and all the other ingredients, finely diced and to taste. Add a dash of lemon juice for a deliciously fresh summer flavor. The tabbouleh doesn’t need to cook any longer. If the seeds are too dry, add more liquid in the form of tomatoes, juice, or stock. If the tabbouleh is too moist, simply sprinkle on more couscous. Let everything sit well. I leave it overnight. Cucumbers work well too; they provide plenty of liquid. This must be taken into account above. If you have leftover meat at the weekend, they can be used up excellently. But it also works without meat. I learned this recipe in a Lebanese kitchen in France and adapted it to my needs (household with 1.5 people, a fussy daughter, and me).