Mint meal tobacco

Method

1. 1

   Preparation of ingredients

2. 2

   Start by thoroughly washing tomatoes, cucumber, fresh herbs (mint, coriander, flat parsley) and white onion. Dry them well with a clean towel to avoid bringing excess water into the meal, which would damage the final texture of your taboulé.

3. 3

   Cut vegetables and herbs

4. 4

   Cut the tomatoes into small dice, taking care to remove the seeds to limit moisture. Peel and detail the cucumber in dice, then finely mince the white onion. Sciss the mint, coriander and parsley with a well-cut knife to preserve their freshness and aromas.

5. 5

   Preparation of meal

6. 6

   Pour the medium couscous meal into a large salad bowl. Add a fillet of olive oil and lemon juice. Mix well with the fork to distribute moisture. Let the meal inflate and soak the liquid, stirring from time to time for a very aerial texture, without lumps.

7. 7

   assemblage of taboulé

8. 8

   When the meal is well swollen, gently incorporate the diced tomatoes, cucumber and minced onion. Then add the chiseled herbs. Mix it carefully to distribute all the ingredients well while keeping the meal slightly airy and not crushed, for a light and tasty result.

9. 9

   Seasoning and adjustments

10. 10

    Taste your preparation to correct seasoning if necessary. Add salt, possibly some pepper or other spices such as cumin or paprika, depending on your taste. You can also adjust the amount of lemon juice or olive oil according to the desired texture and taste.

11. 11

    fresh rest

12. 12

    Cover the bowl and place it in the refrigerator for at least 3 hours. This rest period is essential to allow flavors to mix and semolina to absorb all aromas well. Serve well fresh, possibly garnished with additional mint leaves for a touch of greenery.

Nutrition

calories

109

fatContent

3.1

fiberContent

2

sugarContent

2.6

sodiumContent

0.2

proteinContent

2.6

carbohydrateContent

16.6

saturatedFatContent

0.5

Indicative values from the source, for the original recipe.

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