Tabboulé Francaise

Summary

Ingredients

• 150 g couscous, coarse-rained
• 0.5 ½ bell pepper (s), yellow
• 2 tomato (s)
• 1 pinch (s) fennel seeds
• 1 tablespoon olive oil, extra virgin
• 1 tablespoon vinegar
• herbs Provence
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), green
• 2 tablespoon raisins
• 1 cup water

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Instructions

1. Lightly toast the couscous in oil and then bring to the boil with 1 cup of water until it is swollen.
2. In the meantime, chop the herbs, cut the peppers into fingernail-sized pieces and dice the tomatoes.
3. Let cool a little, then fold in all the ingredients.
4. Serve chilled (but also tastes warm).
5. Tip: gets more intense if you let it steep for a quarter of an hour.

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