Tabbouleh

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring 250 ml water, 1 tablespoon of olive oil and salt to the boil in a wide frying pan. Remove the pan from the heat and stir in the couscous. Let it swell for 2 minutes. Then add butter in flakes and let it swell again at low heat for 2-3 minutes. Stir several times with a fork (so that the semolina grains separate). Peel and finely dice the onion.

2. 2

   Peel garlic and chop very finely. Mix onion, garlic and lemon juice. Season well with pepper. Fold in the remaining olive oil. Clean, wash and cut the spring onions into rings. Clean, wash and chop the tomatoes. Wash, peel and finely dice the cucumber. Wash parsley and mint, dab dry and cut into strips. Mix couscous, spring onions, cucumber, herbs and tomatoes well in a bowl. Add vinaigrette and mix well. Leave to stand for about 30 minutes.

3. 3

   Clean, wash and chop the tomatoes. Wash, peel and finely dice the cucumber. Wash parsley and mint, dab dry and cut into strips. Mix couscous, spring onions, cucumber, herbs and tomatoes well in a bowl. Add vinaigrette and mix well. Leave to stand for about 30 minutes. Meanwhile wash the meat, dab dry and cut into strips. Heat the oil in a pan and fry the meat for about 2 minutes while turning. Then season with salt, pepper and paprika. Season tabbouleh with salt and pepper again. Fill into small bowls, place the meat on top and serve garnished with lemon slices, parsley and mint as desired

4. 4

   Meanwhile wash the meat, dab dry and cut into strips. Heat the oil in a pan and fry the meat for about 2 minutes while turning. Then season with salt, pepper and paprika. Season tabbouleh with salt and pepper again. Fill into small bowls, place the meat on top and serve garnished with lemon slices, parsley and mint as desired

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
12 g

FATS
28 g

PROTEINS
25 g