Tabbouleh
Allergens:
Ingredients for 5 portions
Calculate portions
Couscous
0.25 kg
Tomato
0.2 kg
Onion
0.1 kg
Red pepper
0.05 kg
Green pepper
0.05 kg
Corinto raisins
100.0 g
Intense olive oil
0.1 l
Lemon
0.1 kg
Purple curly endive
0.2 ud
Purple lettuce
0.2 ud
Table salt
50.0 g
Vegetable stock
0.5 l
Elaboration
- Make a vegetable stock
- Wash the lettuce and the tomato.
- Cut the lettuce, dice the tomato, and brunoise the onion and pepper.
- Clean the mint leaves , save the finest for decoration and chop the rest into brunoise very finely.
- Peel and cut the cucumber into dices and the rest in very thin slices for decoration.
- Soak the raisins for a couple of hours.
- Hydrate the couscous with the vegetable stock, let it grease and sit. Leave it to cool.
- Mix the couscous with the tomato,onion, cucumber , pepper and mint.
- Dress the tabbouleh with the olive oil,cumin and freshly squeezed lemon juice.Try not to leave it too sour or too greasy.
- Let it rest in the fridge for at least one hour.
- Serve the tabbouleh by shaping it with a ring , place the lettuce on one side and decorate with the cucumber,raisins and mint.
Nutritional information (1 portion)
Energy
466.53
kcal
Carbohydrates
57.13
g
Proteins
9.45
g
Lipids
21.83
g
Sugars
22.93
g
Salt (Sodium)
3940.34
mg
Folic acid
50.09
ug
Vitamin C
35.9
g
Vitamin A
170.7
ug
Zinc
0.49
mg
Iron
3.25
mg
Calcium
101.58
mg
Cholesterol
0.1
mg
Polyunsaturated fatty acids
2.19
g
Monounsaturated fatty acids
14.23
g
Saturates
3.75
g
Fiber
5.26
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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