Almond Tabbouleh

Name: Almond Tabbouleh
Total time: 15 min
Ingredients: 1 unit scallion; 1 handful spearmint; 1 unit apple; 1 cup couscous; 1 tbsp olive oil; 1 handful blueberry; 1 pinch salt; 8 units cherry tomato; 1 tbsp lemon juice; 2/3 cup almond

ekilu Team

“For the couscous lovers, this recipe is an absolute must! This version of tabbouleh is light and refreshing, full of color and absolutely delicious. It's an original recipe that will please your guests.”

ingredients

Difficulty

Easy

Time

15'

Fresh ingredients

scallion

1 unit

spearmint

1 handful

apple

1 unit

cherry tomato

8 units

lemon juice

1 tbsp

Pantry ingredients

couscous

1 cup

olive oil

1 tbsp

blueberry

1 handful

salt

1 pinch

almond

2/3 cup

Instructions

Put half a cup of water with some salt and olive oil to boil. Before it begins to boil remove from heat and add the cup of couscous. Let it stand until it is hydrated (approximately 5 minutes). Add more salt and oil if necessary and stir.

Peel the apple and cut it into small chunks. Cut the tomatoes in half or in quarters, and finely slice the scallions. Place these ingredients in a large bowl.

Wash the spearmint and finely chop it (the finer the better). Add to the bowl with the other ingredients: The almonds (sliced and/or chopped and candied), craisins, seeds of your choice, etc.

After, add the couscous, olive oil and lemon juice. Mix well. Taste and adjust the ingredients as necessary.