Tabbouleh with Red Beet
25 minutes
0 minutes
4 people
Lebanon
250 g cooked red beet
150 g cooked white beans or cooked green lentils
2 cups couscous or thin bulgur
handful nori or mixed seaweed crunch
2 tbsp sesame seeds
2 tbsp pumpkin seeds
1 cup fresh coriander of parsley
2-3 spring onions
1 tbsp lemon juice
3 tbsp capers
2 tbsp olive oil
1 tsp ras-al-ranout
Cut the beets in very small cubes. Transfer 2 cups of couscous/bulgur in a mixing bowl.
Cook 3 cups of water and pour over the couscous/bulgur. Let it for 5 minutes until all water is soaked up.
Cut the spring onions in thin rings.
Chop the coriander/parsley leaves.
Roast the sesame and pumpkin seeds
Mix all ingredients in the bowl. Season with salt and pepper.