Vivaldi'S Tabbouleh Salad With Parsley
Marc
Don't shy away from the parsley and mint! Some people use as much parsley and mint as they do bulgur or couscous.
People: 1
25 min

Ingredients

4 leaf
Basil
60 grams
Chickpeas
30 grams
Couscous
2 Clove
Garlic
1 tbsp
Lemon
1 tsp
Lemon Zest
4 leaf
Mint
1 tbsp
Olive Oil
1 tbsp
Parsley
70 grams
Romaine Lettuce
35 ml
Salsa
2
Shallots
1
Spring Onion
0.75
Tomatoes

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Prep

  1. Boil couscous according to instructions on package.
  2. Wash and cut your romaine lettuce and tomatoes so that they all have a similar size and shape.
  3. Finely chop your basil, garlic, mint, parsley, shallots and spring onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Building A Salad

  1. Mix chickpeas, couscous, romaine lettuce, shallots, spring onion and tomatoes together in a bowl.
  2. Mix basil, garlic, lemon, olive oil, parsley and salsa together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Lemon Zest and Mint on top.