Tabbouleh with mint sauce

Method

1. Dice the onion and fry it gently in oil.
2. When the onion is translucent, add the diced peppers and the grated carrot.
3. After a few minutes, add the diced aubergine and the chopped garlic, with a little more oil.
4. After about 10 min, add the spices, salt and tomato and let it cook over a gentle heat.
5. Make the couscous following the packet instructions.
6. Mix everything together and add the juice of half a lemon.

Yoghurt sauce

1. Blend the mint leaves with 2 tbsp Greek yoghurt and a little oil.
2. Gently fold in the rest of the yoghurt, drained (for creaminess).
3. Add the juice of 1/2 lemon and a chopped garlic clove.
4. Done! A dish that will transport you.
5. Serve warm with the sauce.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 210 g	100 g	% IR*	Share
Energy	260 kcal	124 kcal	13 %
Fat	7.7 g	3.7 g	11 %
of which saturates	2 g	1 g	10 %
Carbohydrate	41 g	20 g	16 %
of which sugars	6.8 g	3.2 g	8 %
Fibre	5.4 g	2.6 g	—
Protein	7.4 g	3.5 g	15 %
Salt	1.1 g	0.5 g	18 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos