Just love to cook!

26 juin 2017


Nothing better than a good, fresh and healthy tabbouleh salad for these hot summer days we are actually going through.

For 4 people you need

  • 200 gr couscous seeds
  • 300 ml boiling water
  • 250 gr cherry tomatoes, chopped
  • 1-2 shallots, chopped
  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • 2 to 4 tablespoons chopped fresh mint
  • salt
  • freshly ground black pepper

Whisk oil and lemon juice in a small bowl to blend; set aside. Place the couscous seeds in an empty bowl. Pour the boiling water over the seed, let it swell until the water is absorbed and loosen it all with one fork. Mix in tomatoes, shallots and mint. Add the oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

For the couscous seeds, we recently discovered the French bio kind   from Reishunger, an online shop proposing a large range of rice, and for this recipe, I prepared the couscous according to their specifications. We are really satisfied with the Reishunger coucous.

For the salt, we can only recommend you to use the pure white crisp clean crystals by Maldon Salt.



You can serve the salad as an appetizer in small glasses, an entrée for a dinner, a side order or a main course, or how about individual portions in glass jars at a picnic or at a garden party?!?


Bon appétit!

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I’m Frédérique, fortysomething, mum, maker and craft blogger with a penchant for chaos...

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