Stove top, Kettle, Grater, Frying pan
In a pot, boil 1/4 cup veggie stock (per portion).
In a bowl, add 1/4 cup cous cous (per portion) with a 1/2 tablespoon of olive oil.
Add the boiling stock over the cous cous and cover for 5 minutes.
Cut the cucumber into cubes.
Optional: toast the slivered almonds for 3 minutes on medium heat.
Chop the parsley.
Once the cous cous is cooked and has cooled, mix it together with the cucumber, raisins, almonds and parsley.
Add some lemon juice and zest.
Add a drizzle of olive oil and salt & pepper to taste. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Tabbouleh Salad with Cucumber and Raisins" contains 558 Energy, 26 g of Fat, 65 g of Carbohydrates, 14 g of Protein.