Tabouleh with tofu escalope and radicchio salad
very easy
40 mins
40 mins
Ingredients
- 250 g Couscous
- 1/2 bunch Parsley
- 1 Pot of coriander
- 1/2 bunch Peppermint
- 100 g green and black olives without stone
- 2 Organic lemons
- 1 Garlic clove
- 7 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g smoked tofu
- 1 egg (size M)
- 2 TABLESPOONS Sesame
- 80 g Breadcrumbs
- 2 TABLESPOONS Flour
- 1/2 (approx. 150 g) Radicchio
- 1 TEASPOON Sugar
- 200 g Whole milk yoghurt
Directions
- 1
Pour approx. 1/2 litre of boiling water over the couscous, cover and leave to stand for approx. 20 minutes. Stir with a fork in between
- 2
Wash the parsley, coriander and mint, shake dry, pluck leaves from the stalks and chop, except for something to garnish. Cut olives into rings. Halve 1 lemon and squeeze. Peel garlic and chop finely
- 3
Mix couscous, 2 tablespoons of oil, lemon juice, garlic, chopped herbs, olive rings. Season to taste with salt and pepper
- 4
Cut the tofu into 4 slices. Whisk the egg in a deep dish. Mix sesame and breadcrumbs. Season the tofu with salt and pepper and whisk in flour, egg and breadcrumbs one after the other. Heat 4 tablespoons of oil in a large frying pan and fry the tofu for approx. 5 minutes while turning
- 5
Clean and wash the radicchio and cut into fine strips. Wash the remaining lemon hot, grate dry, halve the fruit and squeeze the juice from one half. Cut the remaining half into slices. Mix lemon juice, 1 tbsp. oil and sugar. Season with salt and pepper and marinate salad with it. Season yoghurt with salt and pepper
- 6
Arrange schnitzel, tabouleh, salad and yoghurt. Garnish with remaining herbs and lemon
Nutrition Facts
700 kcal
56 g
40 g
28 g
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