RECIPE FROM OUR HEAD CHEFS
A Healthy Summer Recipe
This summery couscous tabbouleh salad combines sun-ripened tomatoes, fresh parsley, fruity pomegranate seeds and a splash of lemon to create a light and refreshing starter. Inspired by Mediterranean and Middle Eastern cuisine, this recipe delights with its fresh aromas and variety of valuable nutrients. Tomatoes provide vitamins and antioxidants, while parsley is rich in secondary plant compounds. Combined with high-quality olive oil, it becomes a summery starter, ideal as a light beginning to a menu or as a fresh accompaniment on warm days.
Ingredients for 2 servings
Ingredients
- 30 g raw couscous
- 170 g tomatoes
- 5 g dried tomatoes
- 5 g olive oil
- 2 g salt
- Juice of ½ lemon
- ½ bunch parsley
- 10 g pomegranate
- 10 g red onions
Preparation
Cook the couscous. Wash the tomatoes and dice them finely. Finely chop the parsley. Remove the pomegranate seeds. Finely dice the red onions. Mix everything with the remaining ingredients.
More healthy recipes from our head chefs and inspiration can be found in our cookbook
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