Couscous 0.25 kg
Tomato 0.2 kg
Green pepper 0.05 kg
Corinto raisins 100.0 g
Purple curly endive 0.2 ud
Purple lettuce 0.2 ud
- 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)
Fiber 6.88 g
Saturates 3.81 g
Monounsaturated fatty acids 14.23 g
Polyunsaturated fatty acids 2.3 g
Cholesterol 0.1 mg
Calcium 133.98 mg
Iron 3.79 mg
Zinc 0.63 mg
Vitamin A 210.12 ug
Vitamin C 46.7 g
Folic acid 91.67 ug
Salt (Sodium) 3955.58 mg
Sugars 26.82 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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