Cous cous Tabbouleh with Moringa

Tabbouleh is a Levantine vegetarian dish, also considered a salad, made of tomatoes, parsley, mint, cous cous (or bulgur) and onion, seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce.

It is traditionally served as part of a mezze in the Arab world. Variations of it are made by Armenians, Turks and Israelis.

The Argentine Marcelo Mattar has prepared a special Tabbouleh, which in addition to the traditional ingredients includes Moringa, functional food that takes this dish to a new level.

Let’s see how to prepare it:

Ingredients:

• 300 g cous cous
• 1 blue tomato
• 1 raf tomato
• 1 raw tomato
• 100 g fresh parsley
• 12 fresh mint leaves or fresh mint
• 5 fresh basil leaves
• 1 small onion
• 1 trocadero/French lettuce
• 1 lemon
• 80 ml extra virgin olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons Moringa
• Water

Note: We can use any variety of fresh tomato.

Preparation

Put the cous cous in a bowl and cover with cold water.

Add enough to allow the cous cous to soften.

Chop the tomatoes in cubes and add the cous cous (drained if necessary).

Wash and pat dry the parsley, peppermint and basil.

Chop finely and add to the cous cous. Slice the spring onion finely and add to the cous cous.

Grate the lemon peel, squeeze the juice and incorporate both to the salad. Garnish with salt, pepper, oil and mix well.

Sprinkle the salad with the Moringa on and mix.

Cool in the refrigerator for an hour.

Presentation:

Serve the salad in a bowl decorated with leaves of trocadero lettuce around it.

Suggestions on how to eat it: take a lettuce leaf, fill with the salad and roll it up with the filling inside.

By Marcelo Mattar, Argentina.

If you want to discover other recipes with Moringa, access here to Moringa Cookery book. Edition 1.

 

If you have any ideas to include Moringa in your dishes, participate in #RetoMoringa2017. Discover here how and what you can Win.