Tabbouleh salad with couscous and mint

1 serving

30 minutes

Tabbouleh with couscous and mint is a refreshing salad with deep roots in Arab cuisine, originally made with bulgur. The modern variation with couscous makes it even lighter. This vibrant combination of juicy tomatoes, fragrant herbs, and tangy lemon juice creates a fresh, slightly sour taste. Mint adds a refined coolness to the dish, while pomegranate seeds contribute delicate sweetness and a crunchy texture. It's perfect as a light dish on hot days or as a side to meat and fish. The salad is served chilled, enhancing its refreshing effect. The simplicity of preparation and rich flavor have made tabbouleh popular worldwide, turning every meal into a journey through Eastern culinary traditions.

Energy value per serving

• Calories: 466.7
• Proteins: 4g
• Fats: 40.4g
• Carbohydrates: 22.2g

Ingredients

• Couscous: 30 g
• Tomatoes: 140 g
• Parsley: 15 g
• Fresh mint: 10 g
• Green onions: 10 g
• Red onion: 30 g
• Lemon: 40 g
• Olive oil: 40 ml
• Pomegranate seeds: 25 g
• Water: 60 ml

Cooking steps

1. Salt the couscous, add 10 grams, mix, pour boiling water, and let it sit covered for 10 minutes.

   Required ingredients:

   • Couscous: 30 g
   • Water: 60 ml
   • Couscous: 30 g

2. Chop tomatoes, greens, and onions finely

   Required ingredients:

   • Tomatoes: 140 g
   • Parsley: 15 g
   • Green onions: 10 g
   • Red onion: 30 g

3. Squeeze the juice from half a lemon and cut the remaining part into 3 wedges.

   Required ingredients:

   • Lemon: 40 g

4. Mix everything, season with lemon juice and oil

   Required ingredients:

   • Lemon: 40 g
   • Olive oil: 40 ml

5. Garnish with lemon, mint, and pomegranate seeds

   Required ingredients:

   • Lemon: 40 g
   • Fresh mint: 10 g
   • Pomegranate seeds: 25 g