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Tabbouleh with couscous

preperation 10΄ Preparation
cup 15΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Couscousaki (Couscous)

150 g MISKO Couscousaki (Couscous)

2 tomatoes, seeded and finely chopped

3 green onions, finely chopped

1 bunch parsley, finely chopped

½ bunch fresh mint, finely chopped

juice of 2 lemons

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 2 liters of water and cook on high heat.

Once the water starts boiling, add 18 g salt and the MISKO Couscousaki. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the couscous and rinse with cold water. Leave it aside.

In a bowl, mix together 4-5 tbsp. olive oil, the lemon juice, salt and freshly ground pepper to taste.

Add the tomatoes, onions, parsley, mint and couscous and gently stir to incorporate all ingredients together.

Serve at room temperature or slightly cold from the refrigerator.

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