Couscous

Tabbouleh with fresh coriander

Ingredients

4
25min
  • 850g of Panzani Couscous
  • 2 bunches fresh coriander
  • 1 teaspoon salt
  • 1 preserved lemon
  • 1 teaspoon of turmeric
  • Sunflower oil
  • 10 Green olives, pitted
  • 170g cooked or canned chickpeas
  • 2 tomatoes
  • Butter
  • Olive oil
  • Lemon juice
pasta

Preparations steps

  • 1. Prepare the Couscous: put the water on to boil (1 unit of salted water per unit of grains).
  • 2. Mix the grains up with the sunflower oil.
  • 3. Pour boiling water onto the grains.
  • 4. Allow to rise.
  • 5. Add melted butter, and divide the grains in half.
  • 6. Wash and chop the bunch of cilantro, peel and finely dice the tomatoes and preserved lemon. Chop up the green olives.
  • 7. Pour the lot into a bowl with the couscous in it. Add the turmeric, salt, chickpeas, olive oil, lemon juice, and mix together well.
  • 8. Let stand for 30 minutes in the fridge before serving.

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