FIT VEGETABLE TABBOULEH WITH REJO

The dish consists of two parts (4 diners according to my nutritional needs) 1. On the one hand you have to make a sauce for the couscous. 2. On the other side you have to prepare the vegetable side dish. Ingredients sauce: -150g tomato (I used canary tomato). -10g of cucumber -20g of onion -30g of green bell pepper -30g of red bell pepper -10 mint or mint leaves -A little coriander -20 g EVOO oil -5 g vinegar -Juice of a lemon or lime -Salt -Ground pepper Ingredients couscous and side dish: -320g of couscous -250g of tomato (I used canarian tomato) -60g cucumber -140g of onion -120g of green bell pepper -120g of red bell pepper -Some coriander -A little fresh parsley -15g EVOO oil -Salt -Ground pepper

Prepare the couscous according to the manufacturer's instructions.

While the couscous is resting, we introduce all the ingredients of the sauce and grind them.

Remove the husks from the couscous, separating the grains with a fork from the bottom to the top and add the sauce, mixing it all very well. Now it would be best to let the couscous rest in the refrigerator for at least an hour, so that it is tastier.

We cut the rest of the ingredients of the recipe in very small pieces, we add the rest of oil and we mix it with the couscous, which previously has been resting with the sauce. If we let it rest another time, it will also be richer.

Serve it as an accompaniment to your favorite protein. In my case I mixed it with 130g of cooked garlic. I usually buy the one from Mercadona that comes frozen. It is as simple as letting it defrost and it is ready to eat.