Yuzu Tabouleh

Name: Yuzu Tabouleh
Total time: 600 s
Yield: 1 serving
Cuisine: American
Ingredients: 50 gr dry cousous; 1/2 Japanese size diced cucumber; 4 diced mini tomatoes, do not waste the juice; 1 tsp Herbes de provence (dry French herbs mix); 30 ml hot water + 1 Tsp vegetable bouillon granules (or VG broth); 20 ml yuzu juice; 20 ml olive oil; 1 handful chopped parsley

Anita Val @cook_2452699

Yohohama - Japan

I was presented some high quality yuzu juice and wanted to enjoy it fully. I was not disappointed, this dish was very flavorful and brought such a nice fragrance to our picnic spread of food.

Can keep 2 days in the fridge and works wonderfully in bento.
Can be eaten at room temperature or chilled.

I was presented some high quality yuzu juice and wanted to enjoy it fully. I was not disappointed, this dish was very flavorful and brought such a nice fragrance to our picnic spread of food.

Can keep 2 days in the fridge and works wonderfully in bento.
Can be eaten at room temperature or chilled.

Anita Val @cook_2452699

Yohohama - Japan

I was presented some high quality yuzu juice and wanted to enjoy it fully. I was not disappointed, this dish was very flavorful and brought such a nice fragrance to our picnic spread of food.

Can keep 2 days in the fridge and works wonderfully in bento.
Can be eaten at room temperature or chilled.

I was presented some high quality yuzu juice and wanted to enjoy it fully. I was not disappointed, this dish was very flavorful and brought such a nice fragrance to our picnic spread of food.

Can keep 2 days in the fridge and works wonderfully in bento.
Can be eaten at room temperature or chilled.

Saved

Ingredients

10 mins

1 serving

50 grdry cousous
1/2Japanese size diced cucumber
4diced mini tomatoes, do not waste the juice
1 tspHerbes de provence (dry French herbs mix)
30 mlhot water + 1 Tsp vegetable bouillon granules (or VG broth)
20 mlyuzu juice
20 mlolive oil
1 handfulchopped parsley

Saved

Steps

10 mins

1

In a bowl, blend all ingredients (except tomatoes,cucumber and parlsey) and use a fork to mix. Let it rest for a little bit then use the fork again. Add the vegetables.
2

If using hot water, all liquid will be absorbed instantly and the couscous will be ready to eat soon. The next day, the fragrance of the herbs and yuzu juice is equally satisfying.

Saved

Cooksnaps

Saved

Anita Val @cook_2452699

on May 05, 2015 06:21

Yohohama - Japan

We are a French vegetarian family of 5 living in Japan.I love cooking and teaching so I naturally started cooking lessons at my home.How lucky we are to have access to such beautiful seasonal and of high quality produce in Japan.Happy cooking everyone !

Keywords

Vege Cucumber Textured Soy Protein Tomato

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Yuzu Tabouleh

Yuzu Tabouleh

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