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
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🧐 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
- 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.
- 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.
- 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.