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A simple, organic and fresh recipe! 

Tabbouleh is ideal for these hot months, as it is very refreshing and nutritious. We consider it a very good option for a picnic or to eat by the sea one of these summer days.

Also, one of the advantages of this dish is that it is made with raw vegetables. Eating raw vegetables reduces "bad cholesterol", increases vital energy, improves constipation thanks to its high fiber content and regulates the absorption of sugar in the blood.

Ingredients:

whole grain couscous
Lentils
Ripe tomato
Spring onion
cucumbers
italian green pepper
Peach
passes
Cumin
Extra Virgin Olive Oil

* You can change or add any ingredient you like: carrot, broccoli, basil, soy sauce, strawberries, mint, vinegar, mango...

Steps to follow:

1. Before making the recipe, we will leave the lentils to soak for a few hours. Then, we will put them in a saucepan to boil for 5 minutes and add salt and a bay leaf

For your comfort, you can also add potted lentils and speed up this step.

2. We grate the tomatoes.
It is important to note that we will put the same amount of couscous as grated tomato, since we are going to mix it. In this way, the couscous is hydrated with the tomato juice, in half an hour.

Once we have the mixture, we put the bowl in the fridge to cool down.

3. Cut the onion and put it in salt for 10 minutes to soften its flavor and not sting.

4. Next, we cut the cucumber, the pepper, the peach and the raisins, to the size that everyone likes.

It may seem strange, but the fruit gives the dish a sweet touch that combines perfectly with the rest of the ingredients.

5. Add to the couscous all the chopped vegetables and fruits, the lentils and a good splash of extra virgin olive oil.

6. Add a teaspoon of cumin.

7. Season to taste and stir.

TO THE FRIDGE AND READY!