08/16/2016Bowls and salads - Starters - Main courses

Quick and No-Cook Tabbouleh

Name: Quick and No-Cook Tabbouleh
Prep time: 15 min
Total time: 15 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 200 g semolina; 500 g tomatoes; 0.3 cucumber; 1 onion; 20 leaves fresh mint; 8 tbsp olive oil; 1 lemon; salt; pepper

Batch cooking Spring / Summer Picnic Oven-free

For: 4 serv.Difficulty: EasyPreparation: 15 min

So today is a bit special because you're going to enter our very, very private circle! Yeah, we're going to reveal the secret of mom's tabbouleh and hold on tight because it's going to change your life. Really! Especially if you thought that making tabbouleh was kind of time-consuming... and that it was a bit dry... and that you had to cook the couscous... Anyway, we're going to question (almost) your entire existence (no, no, we're not exaggerating at all here ;-)).

My mom has always made tabbouleh with raw couscous: the principle is to blend your vegetables very finely so that they release their juice and pour it over your couscous; after a night in the fridge, the couscous has absorbed the juice and swollen! It's delicious, quick, easy, but above all different from the tabbouleh we know, much fresher.

There you go, now you know everything :-D

Servings

Ingredients

Cups

-semolina 200 (g)
-tomatoes 500 (g)
-cucumber 0.3
-onion 1
-fresh mint 20 (leaves)
-olive oil 8 (tbsp)
-lemon 1
-salt
-pepper

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Steps

The day before: Peel the cucumber and onion, wash the tomatoes. Roughly chop everything and place in your blender with the lemon juice, mint, oil, salt, and pepper. Blend for a few seconds to obtain a juice with finely chopped vegetable pieces (approximately half juice, half pieces).
Pour the couscous into a mixing bowl and mix well, well, well! Place it in the refrigerator overnight!
On the day: the couscous has absorbed the juice and has swollen! Mix your tabbouleh with a fork to properly separate the grains from one another. It's ready ;)