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...
Tomato tabouleh with yogurt dip
|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|
The recipe Tomato tabouleh with yogurt dip is composed of the following macronutrients.