Summer Tabbouleh

Summer Tabbouleh

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Zucchini, tomatoes, semolina ... a tabouleh recipe for both vitamins and energy.


For 4 people

  • 250 g of couscous close
  • 2 zucchini
  • 3 tomatoes
  • 25 cl of water
  • 1 bouillon cube
  • 1/2 bouquet of mint
  • 1 tablespoon cumin
  • the juice of a lemon
  • 50 g of almonds


Put the bouillon cube to heat in the water. Put the semolina in a salad bowl and pour over the water with the cube. Place a plate on the salad bowl and let the semolina stand for 10 minutes. Spread it with a fork so as to detach the grains. Wash tomatoes and zucchini, then cut into cubes. Brown the diced zucchini with a little olive oil for about 15 minutes. Add salt. Shred the mint. Mix all the ingredients and put 1 hour in the refrigerator before serving.
Marie-Laure Tombini