If you have leftover cooked couscous in your refrigerator, don't throw it away! You can turn it into a delicious starter using simple, seasonal ingredients. Let me introduce you to the recipe for pomegranate and orange tabbouleh.
If you have leftover cooked couscous in your refrigerator, don't throw it away! You can turn it into a delicious starter using simple, seasonal ingredients. Let me introduce you to the recipe for pomegranate and orange tabbouleh.
Here are the necessary ingredients to prepare pomegranate and orange tabbouleh for 2 people:
150 g of cooked couscous semolina.
1 orange.
1 pomegranate.
2 tablespoons of chopped parsley.
2 tablespoons of olive oil.
some fleur de sel.
some Espelette pepper.
To transform leftover cooked semolina into tabbouleh and avoid wasting it, you just need to rehydrate it. Indeed, the couscous grain tends to dry out after being stored in the refrigerator.
Typically, lemon juice is used. In this recipe, I chose to use an orange because it's a seasonal fruit. Orange juice also provides a less acidic taste and allows for the preparation of a sweet and savory orange and pomegranate tabbouleh.
In this winter tabbouleh recipe, I've also incorporated pomegranate seeds. This seasonal fruit adds crunch to the dish and is packed with vitamins and antioxidants.
To extract the pomegranate seeds, simply cut the fruit in half vertically. Then use a small spoon or the tip of a knife to detach the shiny red seeds contained within the rind.
I recommend retrieving the pomegranate seeds at the last minute, just before preparing the pomegranate and orange tabbouleh, to preserve the fruit's freshness and vitamin content as much as possible.
Once all the ingredients are ready, preparing the tabbouleh with pomegranate and orange is very easy.
1- Drizzle the couscous with orange juice. Add a tablespoon of olive oil if necessary to make the couscous nice and fluffy.
2- Add the chopped parsley and mix with a fork, making sure to separate the grains to avoid any lumps.
3- Gently fold in the pomegranate seeds last, setting aside some of the seeds for garnish.
1- Divide the pomegranate and orange tabbouleh into two glasses.
2- Sprinkle each glass with pomegranate seeds.
3- Season to taste with fleur de sel, Espelette pepper powder, and a half tablespoon of olive oil.
4- Chill until ready to serve.
Author Audrey on 15 September 2016
Gastronomy and Food : Food
Author Audrey on 25 January 2024
Gastronomy and Food : Diet and Dietetics