Introduction

Taboulé is very fresh, it’s a salad made with couscous. Pretty popular in France, especially during summer it’s a good side for BBQ.

You can make it in advance and refrigerate overnight.

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Ingredients

• Dried couscous: 150g | 5oz | 1 cup
• Water: 227g | 8oz | 1 cup
• Lemon juice: 1 cas | 1 tbsp
• Butter: 14g | 0.5oz | 1 tbsp
• Olive oil: 1 cas | 1 tbsp
• Salt & Pepper
• Bell pepper: 1
• Cucumber: 1/2
• Cherry tomatoes: 5 (or 1/2 tomato)
• Mint leaves: 5

Nutrition

<aside> 🧐 Serving: 173 g Calories: 157 ****kcal Total Fat: 4.5 g (6%) Saturated Fat: 1.6 g (8%) Cholesterol: 5 mg (2%) Sodium: 6 ****mg (0%) Total Carbohydrate: 24.9 g (9%) Fiber: 1.9 g (7%) Sugar: 1.5 g Protein: 4.1 g

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Preparation

1. Start with the couscous: in a large bowl, combine the couscous, butter cut in pieces & lemon juice. Bring the water to a boil and pour over the couscous. Cover the bowl and let side until the water has been absorbed, about 20 minutes. Then, with a fork, fluff up the couscous. Add olive oil and season with salt & pepper. Refrigerate.
2. Prepare the vegetables: peel & cut the cucumber, bell pepper & cherry tomatoes in pretty small cubes. Do the same with the mint leaves. - you can bake the bell pepper in the oven (400 F) for about 40 minutes, it’s easier to digest and to peel.
3. Add all the cut vegetables to the couscous, mix together and refrigerate until you’re ready to eat - the longer you can refrigerate it, the best it is to get most of the flavors and a very fresh salad.