Wholemeal tabbouleh with seasonal vegetables

Posted on 1 min read

Summer is here and its time to enjoy the long summer days, evening walks, and outdoor dining with friends and many more!

This season brings us together and encourages us to share more. We are all looking forward to the coming weekend, grills, appetizers and refreshing cocktails.

The recipe I’m wanting to share with you today is totally within the theme. Let’s get ourselves into the kitchen (but not for long) to prepare a fresh and healthy meal that is easy to prepare and will get everyone’s approval. Grab your best plates, put some music in the background and let’s go!

Nutritious tabbouleh with local seasonal vegetables

I chose to use a version of wholemeal cousous that we all know. By being wholemeal, the seed still contains all its fibre and minerals. From a nutritional point of view, it’s more appealing and it’s also more filling. To enhance our tabbouleh, I used the finest cucumbers, tomatoes, peppers, onions and fresh herbs from our local regions. There is nothing like it as a unique wholesome meal or as the perfect accompaniment to your summer grills.

A touch of a refreshing flavour with its lemon juice and olive oil sauce, enhanced with mint for a little more pep on the palate.

Is your mouth watering? Perfect timing, here’s the recipe!

taboulé complet
taboulé complet
Wholemeal tabbouleh with seasonal vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
6 people 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 people 20 minutes
Passive Time
30 minutes
taboulé complet
Wholemeal tabbouleh with seasonal vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
6 people 20 minutes
Passive Time
30 minutes
Servings Prep Time
6 people 20 minutes
Passive Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large bowl, add the coucous with salted boiling water. Cover and let it expand for 5 to 10 minutes, then set aside in the refrigerator for 30 minutes, stirring regularly. (The couscous must be cold.)
  2. Squeeze the lemon juice in a large bowl and set aside.
  3. Wash and finely chop all the vegetables and fresh herbs, add them to the bowl of lemon juice. Pour in the olive oil and mix well.
  4. Take the couscous out of the fridge and mix it with the bowl of vegetables. Serve it cold.

What do you think?

Your email address will not be published. Required fields are marked *

16 − two =

No Comments Yet.