Mint and Lemon Couscous with Tabouleh

Recipe by
Total Time:
1 hour
Serves:4
Rated : 2 Stars
2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Arab Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Pizza on the Grill, Best Kesar sheermal, Easy Dal chironji with Kuttu ki Poori

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2

Ingredients

  • For Tabouleh:
  • 100 g - broken Wheat
  • 50 g - tomato, deseeded chopped
  • 25 g - chopped Parsley
  • 30 g - chopped Onion
  • 25 ml - Lemon juice
  • 25 ml - Olive oil
  • 10 g - Mint leaves chopped
  • For Couscous:
  • 500 g - couscous
  • 30 g - chopped Onion
  • 10 g - chopped Garlic
  • 25 g - bell peppers
  • 25 ml - Lemon juice
  • 15 g - chopped herbs
  • Vegetable stock - double the quantity of couscous
  • Salt and pepper to taste

How to Make Mint and Lemon Couscous with Tabouleh

  • For Tabouleh: Soak the broken wheat and leave it for 20 mins.
  • Mix chopped tomato, parsley, onion, lemon juice, olive oil, and mint leaves with the soaked broken wheat.
  • For Couscous:
  • Saute chopped onion in olive oil.
  • Add some chopped garlic and chopped bell peppers.
  • Add vegetable stock and couscous.
  • Add seasonings and lemon juice. Cook it.
  • Arrange the tabouleh in a plate. Arrange the couscous on top.
  • Garnish with balsamic vinegar reduction and a sprig of herb.