The Best Technique for Preparing a Colorful Tabbouleh with Little Effort
If you’re feeling lazy about cooking, here’s a recipe that requires (almost) no preparation! You’ll only have to pour gazpacho over still-raw couscous, then wait for it to swell. Yes, that’s all! Of course, we’re offering a more generous version with mint for freshness, cucumber, tomatoes and red onion for crunch, and feta for indulgence. But you can vary the toppings of your tabbouleh as you see fit.
This no-cook salad is perfect on hot days, solo or as a side to grilled foods; it’s full of flavors and colors on the plate. We recommend preparing the gazpacho tabbouleh the night before so it releases all its aromas and the couscous can absorb the liquid well. And don’t hesitate to drizzle a small stream of olive oil when serving for more shine and indulgence!
To make this recipe, follow the steps below :
GASPACHO TABBOULEH 🍅😍
Serves 4
Ingredients :
– 350 g of medium-grain couscous semolina
– 1 L of gazpacho
– 1 yellow lemon (juice)
– 1 handful of finely chopped fresh mint
– Salt, pepper
– 1/2 cucumber
– 100 g cherry tomatoes
– 1/2 red onion
– 80 g feta
Preparation :
1. Mix the couscous with the gazpacho in a large mixing bowl.
2. Add the lemon juice, the chopped mint, the cucumber diced, the cherry tomatoes halved, the chopped onion, and the crumbled feta.
3. Mix again, cover with plastic wrap, then refrigerate for an hour (overnight preferred).
4. Fluff the couscous before serving!
