Recipe of Ultimate 🥗Taboulé vert aux herbes

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Speedy 🥗Taboulé vert aux herbes. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from 🥗Taboulé vert aux herbes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🥗Taboulé vert aux herbes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🥗Taboulé vert aux herbes is 2 à 4 pers.. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have 🥗Taboulé vert aux herbes using 15 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make 🥗Taboulé vert aux herbes:

1. 150 ml d'eau bouillante salée
2. 150 g semoule de couscous
3. 40 g roquette
4. 30 g fève verte ou petit pois surgelés
5. 20 g persil
6. 10 g coriandre
7. 20 feuilles de menthe
8. 10 brins d'aneth
9. 1 citron vert non traité + zeste
10. 1/4 de concombre en dés
11. 1 oignon blanc frais avec tige
12. 2 càs pistaches décortiquées non salées
13. 2 càs huile d'olive
14. 1/4 càc cumin
15. Sel/poivre

Instructions to make to make 🥗Taboulé vert aux herbes

1. Cuire les fèves ou petit pois dans l'eau salée environ 5 minutes et rincer à l'eau glacée pour conserver sa couleur verte.
2. En même temps, mettre les graines de couscous dans un saladier, verser 150ml l'eau de cuisson des fèves, couvrir avec le filme alimentaire et laisser gonfler 15 minutes.
3. Mixer, le persil, coriandre, menthe, l'aneth, oignon blanc (conserver la tige pour la décoration). Ensuite rajouter de la roquette et mixer grossièrement.
4. Dégrainer le couscous avec une fourchette, rajouter les herbes mixer, le concombre couper en dés, pistaches décortiquées, les fèves ou petit pois, zeste et jus de citron vert, cumin, huile d'olive, mélanger, saler et poivrer selon vos goûts et laisser 2 heures minimum au frigo.
5. Décorer avec quelques feuilles de menthe et le tige d'oignon couper en fines lamelles, avant de déguster. *Pour 2 personnes en salade et plat, ou 4 personnes pour accompagner une grillade.

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