Filter
Reset
Sort ByRelevance
LUCIE H.
Lettuce leaves with tabouleh
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the couscous in a bowl with the boiling water, the juice of the lemon and the olive oil.
-
Let the couscous heat for ten minutes.
-
Cut the cherry vine tomatoes, remove the seeds and cut the flesh into small cubes.
-
Spoon the tomato with the thinly sliced spring onions, the finely chopped flat parsley and fresh fresh mint and some salt and freshly ground black pepper through it.
-
Let the tabouleh taste for at least 1 hour.
-
Serve the tabouleh in small lettuce leaves.
Blogs that might be interesting
-
30 minAppetizerfresh white asparagus, white casino bread, Shoot the Schwarzwalder, butter, medium sized egg, White wine vinegar, lemon juice, chervil,white asparagus with hollandaise sauce -
35 minAppetizershallot, zucchini, traditional olive oil, vegetable stock of tablet, dry white wine, fresh basil, frozen garden peas, White bread, fresh chives, semi-skimmed milk, cream cheese natural,frothy zucchini soup with chives and toast -
705 minAppetizerbaking flour, salt, Broccoli, carrots, white gelatin, vegetable stock, whipped cream, mayonnaise, cottage cheese, curry powder, tomato, oil to grease,terrine with cauliflower and broccoli -
30 minAppetizerfresh cod fillet, red curry paste, fresh ginger, fish sauce, fresh coriander, Red pepper, medium sized egg, garlic, lime, bread-crumbs, fresh haricots verts, bunch onion, fresh coriander, peanut oil, sweet chilli sauce,bart of olphens thai fish cakes with chili sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it