Tabbouleh with tomatoes and cheese

Name: tabbouleh with tomatoes and cheese
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 200 g couscous; 2 lemon; 8 el traditional olive oil; 1 head Little Gem lettuce; 90 g parsley; 15 g fresh fresh mint; 1 Red onion; 200 g white cheese cubes in herbal oil

A tasty recipe. The vegetarian side dish contains the following ingredients: lemons, traditional olive oil and Little Gem lettuce.

Ingredients

Kitchen Stuff

1 food processor

Directions

Let the couscous heat for about 10 minutes in cold water. Squeeze out the lemons.
Line a colander with a cheesecloth or clean tea towel and pour the couscous into the colander.
Press out the excess moisture by twisting the tips of the cloth.
Put the couscous in a bowl and pour half of the lemon juice and the oil through it. Season with salt and pepper. Leave at least half an hour.
Loosen the leaves of lettuce, wash them and let them dry. Finely chop the leaves of parsley and fresh mint in the food processor. Chop the onion.
Spoon the parsley, fresh mint and onion through the couscous. Season with lemon juice, olive oil, pepper and salt and mix well.
Put the leaves of lettuce on a flat dish. Spoon the tabbouleh as a mountain in the middle. Place the cheese cubes and tomatoes around it.

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Nutrition

335Calories

Sodium0% DV1.400mg

Fat32% DV21g

Protein32% DV16g

Carbs7% DV21g

Fiber28% DV7g

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