Berry tabbouleh

Berry tabbouleh
  • 6 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • 1 cup
    (250 mL)

    couscous

  • 1 1/2 cup
    (375 mL)

    boiling water

  • 2

    lemons juice only

  • 3

    plum tomatoes diced

  • 1 cup
    (250 mL)

    chopped fresh parsley

  • 1/2 cup
    (125 mL)

    chopped fresh mint

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Salt and freshly ground pepper to taste

  • 3/4 cup
    (190 mL)

    strawberries

  • 3/4 cup
    (190 mL)

    raspberries

  • 3/4 cup
    (190 mL)

    blueberries

Preparation

In a large bowl, soak couscous in boiling water for 10 minutes.

Add remaining ingredients except berries. Refrigerate at least 2 hours to give flavours time to develop.

Before serving, wash berries quickly, pat dry and stir gently into tabbouleh to avoid bruising.

Serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007