JOW - Print recipe: Tabbouleh Salad with Cucumber and Raisins
Tabbouleh Salad with Cucumber and Raisins

Tabbouleh Salad with Cucumber and Raisins

5 minutesPrep time

6 minutesCook time

558 cal.Per serving

Ingredients for 1

Couscous

60 g

Couscous

Cucumber

1/4 p.

Cucumber

Raisins

20 g

Raisins

Lemon

1/4 p.

Lemon

Parsley (fresh)

1/10 bun.

Parsley (fresh)

optional

Almonds (sliced)

20 g

Almonds (sliced)

Vegetable stock (cube)

1/4 p.

Vegetable stock (cube)

Utensils

Stove top, Kettle, Grater, Frying pan

recipe

  • Step 1
    In a pot, boil 1/4 cup veggie stock (per portion).
  • Step 2
    In a bowl, add 1/4 cup cous cous (per portion) with a 1/2 tablespoon of olive oil.
  • Step 3
    Add the boiling stock over the cous cous and cover for 5 minutes.
  • Step 4
    Cut the cucumber into cubes.
  • Step 5
    Optional: toast the slivered almonds for 3 minutes on medium heat.
  • Step 6
    Chop the parsley.
  • Step 7
    Once the cous cous is cooked and has cooled, mix it together with the cucumber, raisins, almonds and parsley.
  • Step 8
    Add some lemon juice and zest.
  • Step 9
    Add a drizzle of olive oil and salt & pepper to taste. Enjoy!