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Couscous-tabouleh with cucumber and mint
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Directions
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Squeeze the lemon. Cut the spring onions into thin rings. Finely chop the fresh mint.
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Mix the couscous in a bowl with some salt, freshly ground black pepper, a little lemon juice and a few tablespoons of olive oil. Pour in so much boiling water that the couscous is just underneath. Let the couscous soak for 10 minutes.
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Meanwhile, halve the cucumber and scrape out the seeds with a spoon. Cut the cucumber halves lengthwise into thin strips and cut into small cubes.
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Make the couscous with a fork and stir in the cucumber cubes, spring onions and fresh mint. For the best result, let the salad preferably stay for 1 hour at room temperature, so that the flavors can work on each other.
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Nutrition
310Calories
Fat18% DV12g
Protein14% DV7g
Carbs14% DV41g
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