Name: Tabouleh (Couscous Salad)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Persons
Ingredients: 200 g of couscous; 400 ml of boiling water; black olives (as many as you like); 5 medium sized tomatoes; 1/2 cucumber; 1 large bunch of parsley (the more the better I think); 1/2 juice of a lemon; 1/4 pieces of Feta or Feto vegan crumbled; 3 tbsp olive oil; Pinch of cinnamon; 1 spring onion (finely chopped); chopped fresh mint

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This post is also available in german/deutschHi friends. This salad is perfect for your lunch at work, school or at home! Many fresh ingredients and prepared in under 30 Minutes.

Ingredients for Tabouleh

200 g of couscous
400 ml of boiling water
black olives as many as you like
5 medium sized tomatoes
1/2 cucumber
1 large bunch of parsley the more the better I think
1/2 juice of a lemon
1/4 pieces of Feta or Feto (vegan), crumbled
3 tbsp olive oil
Pinch of cinnamon

Optional

spring onion, finely chopped
fresh mint, chopped

Instructions

Put the couscous and some salt in a saucepan and pour boiling water over it, stir briefly and let it swell for 5-10 minutes with the lid closed. (Note your package instructions)
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Stir couscous with a fork and place in a large bowl.
Finely chop the parsley, dice the tomatoes and cucumbers. Add to the couscous with the olives. (+ Spring onions and mint)
Mix everything and season with salt, cinnamon, olive oil and lemon juice.
Who likes mixing the feta under it now.
Set the tabouleh aside and let it rest for 30 minutes.

Tabouleh (Couscous Salad)

Light lunch with Tabouleh.

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Course: 30 Minuten Rezept

Cuisine: light

Prep Time: 20 minutes

Cook Time: 5 minutes

resting time: 40 minutes

Total Time: 25 minutes

Author: Klaraslife

Ingredients

200 g of couscous
400 ml of boiling water
black olives as many as you like
5 medium sized tomatoes
1/2 cucumber
1 large bunch of parsley the more the better I think
1/2 juice of a lemon
1/4 pieces of Feta or Feto vegan crumbled
3 tbsp olive oil
Pinch of cinnamon

optional:

1 spring onion finely chopped
chopped fresh mint

Instructions

Put the couscous and some salt in a saucepan and pour boiling water over it, stir briefly and let it swell for 5-10 minutes with the lid closed. (Note your package instructions)
Stir couscous with a fork and place in a large bowl.
Finely chop the parsley, dice the tomatoes and cucumbers. Add to the couscous with the olives. (+ Spring onions and mint)
Mix everything and season with salt, cinnamon, olive oil and lemon juice.
Who likes mixing the feta under it now.
Set the tabouleh aside and let it rest for 30 minutes.

Did you make this recipe?Tag @klaraslife on Instagram and hashtag it #klaraslife!

Did you make a recipe?

Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE

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