Tabbouleh

60 min
Suitable for vegans
Temperature: Cold
Cuisine type: Arabic cuisine, Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
Cucumbers 0.025 kg
Cucumbers 0.075 kg
Purple curly endive 0.2 ud
Purple lettuce 0.2 ud
Mint 10.0 g
Cumin 2.5 g
Table salt 50.0 g
Vegetable stock 0.5 l
See Recipe
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 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.