Potato salad with vegan sausage
Peel the potatoes and cook in lightly salted water for about 25 minutes until firm to the bite. Then drain and cut into slices. Meanwhile, wash the cucumber and...
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Tomato tabouleh with yogurt dip
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Preparation time:
10 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
516
Calories
58 g
Carbohydrates
15 g
Protein
22 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 (150 g) |
 | Cucumber (fresh) | ¼ (100 g) |
 | Olive oil | 1 Teaspoon |
 | Water, tap water | 120 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Teaspoon |
 | Paprika powder | 1 Pinch(s) |
 | Couscous, couscous | 60 g |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Natural yogurt (3,8% fat) | 150 g |
 | Lemon juice | 1 Tablespoon |
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Preparation:
Step 1:
Bring the indicated amount of water to a boil and mix with the couscous. Allow to swell for about 10 minutes.
Step 2:
Meanwhile, wash tomato, cucumber and green onion and cut into small pieces. Finely chop the parsley and mix in a bowl with the chopped vegetables and the finished couscous.
Step 3:
Mix lemon juice, oil, salt, pepper and paprika powder to a dressing and mix with the couscous.
Step 4:
Season yogurt with a little salt and pepper and top the couscous with it.
Macronutrient distribution:
The recipe Tomato tabouleh with yogurt dip is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Pot
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