Tabbouleh salat with cucumber and tomatoes

This taboulé salad of grainy couscous with crunchy cucumbers and tomatoes tastes wonderfully fresh in spring. Plenty of mint and parsley add a particularly fine aromatic note.

Tabbouleh salat with cucumber and tomatoes

Print Recipe

Rezept drucken

Tabbouleh salat with cucumber and tomatoes

Rezept drucken

Print Recipe

Servings

4

Servings

4

Ingredients

• 150 g Couscous
• 200 ml water
• • ½ tsp curry-powder
• 3 scallions
• • ½ cucumber
• 1-2 tomatoes
• 2 sprigs mint
• 2 sprigs flatleaf parsley
• • ½ lemon
• 3 tbsp olive oil
• salt an freshly ground black pepper

Servings:

Units:MetrischImperial

Ingredients 150 g Couscous 200 ml water • ½ tsp curry-powder 3 scallions • ½ cucumber 1-2 tomatoes 2 sprigs mint 2 sprigs flatleaf parsley • ½ lemon 3 tbsp olive oil salt an freshly ground black pepper Servings: Units:MetrischImperial

Instructions

1. Pour boiling water over the couscous, add the curry powder, stir and leave to stand for approx. 10 minutes.
2. In the meantime, cut the scallions into rings. Dice the cucumber and tomatoes. Chop the herbs, including the stalks. Break up the couscous and mix in all the ingredients. Add the lemon juice, olive oil, salt and pepper to taste.

Recipe Notes

This salad is perfect when served alongside a juicy fried chicken breast or, for those who’d prefer a vegetarian option, crispy baked falafel.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.