Easy Lemon Herb Couscous Salad - With the best lemon vinaigrette!
How to make a delicious couscous salad with a simple lemon vinaigrette, tomatoes, cucumber and herbs. It doesn’t get much easier than this salad! Recipe:
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Fresh and Flavorful Tabbouleh Salad Recipe Using Couscous | Easy Mediterranean Dish
Looking for a healthy and delicious recipe that's quick and easy to prepare? Try our Tabbouleh Salad Recipe Using Couscous! Made with fresh herbs, vegetables, and fluffy couscous, this classic Mediterranean dish is perfect for a light lunch or a refreshing side dish.
In this step-by-step tutorial, we'll show you how to prepare the perfect tabbouleh salad using couscous, and share all our tips and tricks for achieving the perfect balance of flavors and textures. From chopping vegetables to cooking couscous, we'll guide you through every step of the process.
With its bright colors, bold flavors, and healthy ingredients, our Tabbouleh Salad Recipe Using Couscous is sure to become a favorite in your household. So grab your ingredients and let's get cooking! Don't forget to subscribe to our channel for more delicious recipes and cooking tips.
I love cooking filipino and international dishes, prepare simple, quick and easy delicious recipes! I’m not a professional chef, i just love cooking meals for my family that i also like to share to all of you.
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Ingredients:
2 Cups Couscous ( Medium Size ) soak 20 minutes
250g Cherry Tomatoes
1/2 Cucumber
140g Corn
1/2 White Onion
Fresh Parsley
5 Tablespoons Lemon Juice
6 Tablespoons Olive Oil
1 Teaspoon Salt
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???? Couscous Salad with Vegetables (Tabbouleh) | Levantine Vegetarian Recipe ????️
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???? RECIPE ????
INGREDIENTS
**************
2 tbsp - Tomato paste
250 ml - Water
350 g – Couscous
1 tsp - Black Pepper
1 tsp – Paprika
1 tsp - Cayenne Pepper
1 tsp – Salt
1 bunch – Parsley
1 bunch - Coriander 1 bunch - Green Onion
1 bunch – Lettuce
1 bunch- Tomatoes
½ pcs - Lemon
20 ml – olive oil
5 g – mint
COOKING:
**********
1.In a mixing bowl add tomato paste, pour boiled water and mix, add couscous ,black paper paprika, cayenne paper, salt, all ingredients mix well, and leave for 20 minutes.
2. Finely chop parsley, coriander, green onion, lettuce, diced tomatoes and add all in a bowl.
3. Add the couscous mixture to the chopped greens and all mix together
4. Squeeze lemon and keep mixing.
5. Decorate the salad with mint leaves.
6. The delicious salad is ready.
Enjoy!
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Tabbouleh S3 - P149
Il Tabbouleh o tabulè è un delizioso piatto di origine mediorientale che sembra essere nato in Libia e poi per la sua estrema bontà si è diffuso un po’ in tutto il bacino del Mediterraneo. Un primo piatto fresco, decisamente estivo che si può tranquillamente consumare anche da freddo.
Per questo motivo è perfetto per una cena sfiziosa, per un aperitivo in compagnia ma è ideale anche da portare in ufficio per il pranzo o da consumare sotto l’ombrellone.
La ricetta del tabulè è molto semplice, si prepara il bulgur che richiede la sola reidratazione e poi lo si condisce con tante verdure e aromi. Il profumo è spaziale e l’effetto wow è garantito. La presenza della menta lo rende molto aromatico interessante.
Se non amate poi il bulgur, potete sostituirlo con il cous cous o con il riso adatto alle insalate.
► Ingredienti per preparare il tabbouleh:
Pomodorini 350 gr
Bulgur 300 gr
Prezzemolo 1 mazzo grande circa 200 gr
Cetrioli 200 gr
Scalogno 100 gr
Menta fresca 20 gr
Limone 1
Sale q.b.
Olio EVO 150 ml
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
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Best Mediterranean Pearl Couscous Salad | The Mediterranean Dish
This Mediterranean pearl couscous salad recipe is loaded with nutrition and flavor from chickpeas, veggies, fresh herbs and a zippy lemon vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need.
To print the recipe, go here:
For our Greek extra virgin olive oil, go here:
Serve this Mediterranean couscous salad with your favorite Mediterranean entree like my easy skillet lemon chicken. Find the video here:
Vegan Lentil and Couscous Recipe ???? Vegan Protein BOMB Guaranteed to Fulfill ????
Today I have the ultimate lentil and couscous salad for you. I usually feel fulfilled when I eat carbs and protein in a meal, but this salad gives the same satisfaction and fulfillment, plus it is vegan! It is sweet, savoury and sour at the same time. You can have it as a main course or as a side dish with fish, steak or BBQ.
#vegan #veganrecipe #vegansalad
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Servings: 2-4
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 10-15 minutes
1,5 cups green lentils
1/2 cup couscous, you can use any small shaped pasta that you like
2 sweet red peppers, diced (any meaty and sweet pepper would do great like bell peppers)
4 pickled cucumbers, diced (use more if using small gherkins)
4-5 sprigs of parsley, chopped
7-8 sprigs of dill, chopped
3 small sprigs of spring onion, chopped
4 sprigs of mint, leaves picked (tear large leaves using your hands)
6 tablespoons olive oil
3-4 tablespoons soy sauce (alternatively, balsamic vinegar or a mix of molasses and vinegar with a 1:1 ratio)
3 tablespoons white wine vinegar
2 pinches of black pepper
2 pinches of coriander seeds
Lemon
• Rinse the lentils in a sieve and add them into a medium sized saucepan. Pour in room temperature water up to a little higher than the lentils and add a pinch of salt. Bring to boil. Then reduce the heat to low. Simmer for 10-15 minutes until al dente, not mushy. This may take longer according to your lentil.
• Boil 2 cups of water in a saucepan. Add a pinch of salt and the couscous. Boil for 8 minutes on medium heat until al dente.
• Drain the cooked lentil and couscous and cooldown under running cold water to stop cooking.
• Mix the lentil and couscous in a large bowl. Add in the pickles, peppers and herbs.
• For the delicious sauce, pour in the olive oil, soy sauce, vinegar. Season with black pepper and coriander seeds. Add salt if not using soy sauce.
• Finally, squeeze some fresh lemon and give it a last mix but be careful not to mash the lentils. Your fulfilling salad is ready to eat as a main course or as a side dish with fish, köfte or steak.
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