For those of you who live in the northern hemisphere, hot summer days are coming – or may already be there! As far as I am concerned, hot weather always makes me want to have cold foods. But even though eating vegan ice creams all day sounds like a dream to me, sometimes you need to act like a wise person and find other options.
So one of my favorite cold dishes is tabbouleh. Originally from the Arab world, I must admit mine is slightly different from the traditional version, so let’s say it’s a French version. It’s easy to make and doesn’t require much time. It tastes even yummier if you prepare it in advance and leave it in the fridge for your next lunch or dinner.
Tabbouleh – My French Version
For 2 or 3 servings
3 large tomatoes (or 4 small ones)
1 lemon (juiced)
1 ½ cup medium couscous
A handful of raisins
A handful of fresh mint leaves (chopped)
1. Peel the cucumber, and then grate it on the large holes over a salad bowl.
2. Cut each tomato in half and grate the flesh over the salad bowl: grate as close to the skin as possible, then discard it.
3. Juice the lemon and add to the bowl. By now, you should obtain a juicy mixture.
4. Add a pinch of salt, a pinch of pepper and the chopped mint leaves. Wait a few minutes to let the cucumber disgorge completely.
5. Then add the couscous. Mix everything together and leave it for about 20min.
6. Once the couscous grains are swollen, use a fork to separate them.
7. Finally, add the raisins and place in the fridge until ready to serve.