The tabouleh, also known as Lebanese salad, is a salad native to Syria and Lebanon that is sometimes used as an accompaniment to a set of typical local appetizers.This time we take a version of the typical tabbouleh and have put fish in it.
This preparation is low in "bad" fats, but contains many healthy fatty acids such as linoleic and oleic, which are important for protecting the cardiovascular system.
Protein is not lacking in this salad, especially in the form of gluten: celiacs cannot consume it, unless they replace the couscous with a permitted cereal such as quinoa- although these proteins have limited nutritional value.
Its richness in B vitamins, especially vitamin B1 or thiamine, combined with carbohydrates is one of the characteristics that make this dish a powerful source of energy, which favors the activity of the enzymes that participate in the assimilation of the glucose. It also has vitamin E, an antioxidant of natural origin.
250 g of couscous
4 ripe tomatoes
1 medium cucumber
6 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
First, prepare the couscous according to the directions on the package. Once it's done, separate the grains by moving with a fork to loosen them.
Peel and finely chop the tomatoes, cucumber, chives and parsley. Add everything to the couscous with a little lemon zest.
Beat the olive oil with the lemon juice and crushed garlic to season. Drizzle the seasoning over the couscous, mixing very well.
Finally, serve with a piece of grilled fish.