Summer Tabouleh Couscous with Leftover Veggies, Feta, Parsley and Pomegranate

Written by nadjaelli

Hey guys,

Today I made some very yummy and filling tabbouleh couscous with lots of veggies. When making it, I figured that these couscous salads are so good for using leftovers as they can be combined with so many veggies and even fruits. Therefore, I want to share the recipe for this couscous salad with lots of veggies, which you can of course variate with different ingredients of leftovers from the fridge. And the salad is super easy and fast to make, just the way I like it J Check out a picture of the salad down below:

Snapseed

For a big portion of salad for 3 persons you need:

  • 1 ½ cups of tabbouleh couscous
  • ½ cup of red lentils
  • 4 cups of water
  • 2 medium sized onion
  • 3 garlic cloves
  • 4 medium sized carrots
  • 4 red sweet pepper
  • 6 cherry tomatoes
  • 1,5 cups of cooked chick peas
  • ½ cup of pomegranate
  • ½ cup of feta cheese
  • 1 hand full of parsley
  • 1 table spoon of yellow mint curry (or normal yellow curry)
  • 1 table spoon of sweet pepper spice
  • 1 cube of vegetable spice
  • 1 tea spoon of kurkuma
  • A pepper and salt (according to your taste)

Start with putting the red lentils and the tabbouleh couscous in a pot with the 4 cups of water and the vegetable spice cube and cook them for about 15-20 minutes until the couscous and the red lentils are soft.

In the meantime, cut the onions and the garlic cloves up into little pieces and start frying them in a pan with oil until they become translucent. Cut the carrots into thin slices and add them to the pan to fry for another 10 minutes. During those 10 minutes, cut up the red sweet peppers and cherry tomatoes and add them together with the cooked chickpeas to the pan to fry for another 10 minutes. While all of the ingredients are frying, stir them occasionally and add the yellow mint curry, the sweet pepper spice and the kurkuma to the mixture.

Once the couscous and the red lentils are cooked through, add them to the frying pan with the vegetables and stir them all together to get an even mixture. While stirring, add pepper and salt according to your taste and even oil if you want to make the rice a bit more crispy.

Once the mixture is readily and evenly fried and the aromas have spread you can turn the fire down and serve the couscous stir fry in a bowl. Cut the parsley into little pieces add sprinkle it over the dish along with the feta cheese and the pomegranates and now you can eat!

Enjoy and CARPE DELI! J

Leave a Reply

Your email address will not be published. Required fields are marked *