How To make Cous Cous Tabbouleh
250 Grammes (about 1 cup)
Cous-cous 2 Beef tomatoes
sm Bunch spring onions (scallions) 1 Tin red kidney or other
Beans 1 sm Tin sweetcorn
1/2 Red sweet (bell) pepper,
Chopped Lemon juice 1/2 tb Olive oil (optional)
Seasoning Soak the cous-cous in about double its volume of boiling water, until all the water is absorbed. Peel and chop the tomatoes and onions, and drain the sweetcorn and beans (you will probably want to rinse the latter). Mix everything together, season and dress with lemon juice, and possibly 1/2 tablespoon of olive oil for the flavour - it makes so much salad that it really doesn't up the % CFF too much.
How To make Cous Cous Tabbouleh's Videos
Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
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Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
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ETY'S EATS: How To Make CousCous Tabbouleh | Tabouli
How To Make Couscous Tabbouleh also known as Tabouli!
This dish has its origins in the middle east but is delicious wherever you eat it.
This is a really simple and fast recipe but it tastes soooo good. Between the short amount of time this takes to make and how healthy and delicious it is this is a no brainer.
Tabbouleh is often served as part of a Mezze but can also be part of a main course.
The only cooking necessary is bringing two cups of water to a boil!
Bulgar is the type of grain used in this dish A.K.A. Couscous.
Otherwise you just need to dice up your mint, red & green peppers and add in your raisins. Finish off with Olive Oil, Sea Salt, Black Pepper and about 3 Limes worth of fresh Lime Juice.
Bonne Appétit!
Ingredients:
2 Cups of Bulgar (Couscous)
2 Cups Boiling Water
1 Bushel of Mint
1 Red Pepper
1 Green Pepper
1/2 Cup of Raisins
3 Limes
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Tablespoon of Olive Oil
Et Voilà!
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Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.
PRINT RECIPE:
TABBOULEH SALAD USING COUSCOUS
Tabbouleh (Tabouli) is a vegetarian Levantine salad well-loved in the vast Mediterranean and Middle East regions. It is super refreshing and healthy that is so easy to make with just a handful of ingredients.
For more great tips, details and to print this recipe, visit our homepage ????
foxyfolksy.com/couscous-salad
INGREDIENTS
To cook Couscous
▢1/4 cup water - (60ml)
▢1/8 teaspoon table salt
▢1/2 tablespoon olive oil
▢1/4 cup instant couscous - (60g)
To make Salad
▢1 medium cucumber - - (optional) cut into small cubes
▢2 big roma tomatoes - - cut into small cubes and drained**
▢1 medium red onion - - finely chopped
▢1 bunch parsley - - finely chopped
▢1/2 cup mint - - finely chopped
▢2-3 tablespoons lemon juice
▢2-3 tablespoons olive oil
▢salt - (if still needed)
▢ground pepper
RECIPE NOTES
You may also use broth instead of water for cooking the couscous for more flavor.
** To drain chopped tomatoes, just place them in a strainer over a bowl for several minutes. It is important to drain the chopped tomatoes to prevent soggy salad.
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Moroccan Hoki and Couscous Tabbouleh
For full recipe details visit:
Recipe and video by In Rhi's Pantry
Healthy Couscous Tabouleh Recipe - EcoRico
Giselle's crunchy spin on the healthy Mediterranean Classic. Loaded with antioxidant-rich veggies and whole grains, this whole wheat couscous tabbouleh will supercharge your energy and your tastebuds! A great appetizer, side dish or snack.
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