Vegetable tabbouleh

Diet: Mediterranean
Season: All year round
Technique: Mixed technique
Type of dish: First courses and starters
Price: € € €
Difficulty: Easy

Ingredients
• 300 grams of precooked couscous
• 4 sprigs of coriander
• 4 sprigs of parsley
• 4 sprigs of mint
• 1 spring onion
• 3 tomatoes
• 1 lemon
• Rocket leaves
• 8 pitted black olives
• 4 tablespoons of olive oil
• Salt

1. Cook the couscous
Place the couscous in a bowl. Heat about 300 ml of water, pour it over and let it sit for 20 minutes, until it softens.

2. Chop the herbs
While the couscous is cooking, separate the coriander, parsley and mint leaves. Wash and dry them. Set aside some whole leaves and chop the rest.

3. Prepare the vegetables
Clean the spring onion, wash it and drain it. Then, cut the stem into not-too-thick slices and the rest into julienne strips. Wash the tomatoes, remove the stem and cut them into small cubes.

4. Squeeze the lemon
Cut the lemon in half, squeeze it and filter the juice.

5. Place in a bowl
Drain the couscous, transfer it to a salad bowl and flatten it with the palm of your hand.

6. Add the ingredients
Add the tomato, spring onion and chopped herbs. Mix and season with the lemon juice, oil and a pinch of salt. Stir with a fork to loosen the grains and add the arugula.

7. Decorate the tabbouleh
Distribute the tabbouleh on the plates, decorate with the halved olives and the reserved coriander. Keep refrigerated until ready to serve.

Tips for enhancing vegetable tabbouleh

• Couscous can be used in a multitude of ingredients. We have combined it with tomato and spring onion, but you can also add red pepper, green pepper, carrot, cucumber… Cut all the vegetables into very small pieces. You can also add some currants.
• Instead of using water to hydrate the couscous, you can use a homemade vegetable broth. It will be much tastier.
• This couscous can be served in bowls or glasses, but if you have a special meal, we recommend that you place it in a ring and present it in the form of a timbale. You will succeed.