Tabbouleh Salad
Unlike its close neighbors, Lebanese cuisine places more value on "meze" or appetizers in our vocabulary, a display of small, cold and hot portions, so varied that it can easily cover an entire meal. In Lebanon, green beans, dried beans, yogurt dishes, 50 kinds of rice dishes, sauces are eaten; we will prepare a classic appetizer called Tabbouleh.
Ingredients
2 bunches of parsley
1 bunch of mint
1 red onion
2 tomatoes
half a lemon
60g couscous or bulgur
salt and pepper
juice of half a lemon
2 tablespoons of oil
Method of preparation
- Boil water and in a bowl, cover the couscous with water *pour one finger more than the content in the bowl. Let it cool.
- Chop the parsley, mint, onion, tomatoes and put them in a large bowl.
- Add the couscous, drain, oil, lemon juice, season with salt and pepper.
Bon Appétit!
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