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Tomato tabouleh with yogurt dip

Tomato tabouleh with yogurt dip

Preparation time:
10 min
Difficulty level:

Nutritional values:

58 g
15 g
22 g


Tomatoes (fresh)Tomatoes (fresh)1 (150 g)
Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Olive oilOlive oil 1 Teaspoon
Water, tap waterWater, tap water 120 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Teaspoon
Paprika powderPaprika powder 1 Pinch(s)
Couscous, couscousCouscous, couscous 60 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 150 g
Lemon juiceLemon juice 1 Tablespoon


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:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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