The Levant is home to the tabouleh. This vegetarian dish is based on couscous or bulgur. Finely chopped parsley is another key ingredient in this dish. This version of the salad with grilled vegetables and feta cheese will appeal not only to vegetarians, but also to all lovers of exotic dishes.
It is necessary
- - 80 g feta cheese
- - 200 g eggplant with zucchini
- - 80 g cherry tomato
- - 25 g red onion with garlic
- - 7 g pistachios
- - oregano 1 g
- - 60 g couscous
- - 2 sprigs of mint
- - 5 sprigs of parsley
- - 20 g cucumber
- - 1 slice of lemon
Instructions
Step 1
Boil the kettle. Pour couscous into a bowl and pour a mug of boiling water over it, leave for 5-10 minutes.
Step 2
While the couscous is swelling, wash the parsley and mint, pat dry with paper towels and chop finely. Wash the cucumber and cut into small cubes.
Step 3
Add chopped greens and chopped cucumber to the cooked couscous. Squeeze out the lemon juice and mix everything thoroughly.
Step 4
Preheat a grill pan, if not, you can bake vegetables in a simple pan. Vegetables are laid out in a preheated pan: zucchini, eggplants, cherry tomatoes, red onions and garlic. If the pan is simple, then the vegetables are greased with oil on each side. Fry them on each side for 3-4 minutes. After frying, transfer to a plate and cool.
Step 5
On a hot frying pan, gently, trying not to damage, spread a piece of feta cheese. Sprinkle with pepper and oregano. Drizzle with one tablespoon of olive oil. Fry each side for 2 minutes, then transfer to a plate.
Step 6
Cut the fried and cooled vegetables into pieces, then mix them with the couscous.
Step 7
Tabbouleh salad is laid out on a dish, feta cheese is placed on top. Sprinkle the cheese with chopped pistachios.
