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Preparation Method

The tabbouleh (original Lebanese cuisine, but very common in Spain) is a rich couscous salad cold (buckwheat) and vegetables flavored with mint, parsley and lemon. It ‘a great summer dish that is very refreshing and rich in vitamins and almost all the ingredients are raw.

  1. Squeeze lemons and pour the juice into a bowl with the couscous which must soak for good. Cover and let marinate until the next day when we should move it gently with a fork.
  2. If the cuoscous fails to remain soft enough, add a few drops of water, but keep in mind that with vegetables and oil will soften more.
  3. Finely chop all the vegetables raw and washed and add them to the bowl with the couscous. Sprinkle with chopped herbs, salt, pepper and oil. Stir well.


  • 250g couscous
  • Juice of 3 large lemons
  • 1 red pepper (half if large)
  • 1 green pepper
  • 1 tomato (peeled)
  • 1 cucumber, peeled
  • 1 small onion
  • 10-20 fresh mint leaves
  • about 2 tablespoons of chopped parsley
  • olive oil (less than 100 ml)
  • salt and pepper
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