Here’s a new recipe from Chef Orielo, ideal for this time of year, when the heat is beginning to make itself felt and you fancy cold dishes, salads and the like.
Juanjo, Chef Orielo, surprises us with a light, fresh and healthy tabouleh. Tabouleh is a Lebanese salad based on bulgur or couscous.
Couscous consists of granules of durum wheat that originated in northern Algeria and Morocco. It is prepared by pouring water over the ground wheat and then stirring with your fingers to form granules which are then sieved to ensure a uniform size (between 1 and 3 mm). The difference with bulgur is that the latter is made by cooking the grains of wheat for a long time and then drying them; when the wheat grains are cooked they are dried on a grille and then they split.
After this little introduction to wheat semolinas, make a note of the ingredients for this recipe, because it’s so easy and so good that you’ll want to make it one of the stars of this summer.
Ingredients:
-200 g couscous
-200 ml Costa Eco Organic Vegetable Stock
-1 tomato
-1/2 small cucumber
-2 small coloured peppers
-Rocket
-Fresh mint or spearmint
-Juice of 1 lemon
-Vinegar
-Extra virgin olive oil
-Ground black pepper
-Salt
Step by step:
1. Heat up the Costa Eco Vegetable Stock in a pan with a dash of olive oil, salt and ground black pepper.
2. When it comes to the boil, take it off the heat and add the couscous. Leave it to soak for 5 minutes, covered with a cloth.
3. When it’s soaked, add a spoonful of olive oil and fluff the couscous up so that it doesn’t go claggy and the grains stay separate.
4. Dice all the vegetables, and chop the rocket and the mint or spearmint finely.
5. Mix all the ingredients in the salad bowl. Dress it with the lemon juice, salt to taste, vinegar and extra virgin olive oil.
