Tabllet Salad

How to Make an Ideal Tabllet Salad.

One of the most famous oriental salads is tabula - it is important to be able to cook correctly.
What to do with herbs, how to cook couscous, when to add tomatoes? Now tell.
Correctly handle parsley and mint.
A real lettuce tabula without parsley - not tabula.


Buy the freshest, fragrant bunch of herbs you can find. Before chopping parsley, rinse the greens under a stream of ice water, and then shake off the moisture.
Cut the leaves neatly, so that they do not turn into a mess. Use the sharpest knife - so you do not damage the leaves and they will give all the juice to the couscous, and not the cutting board.


And in any case, do not save on parsley - in the tabula it should be a lot.
Also do not forget to add mint to your salad, however, in less quantity than parsley.
Cut mint should also be small and delicate - be careful not to damage the leaves.
Do not overdo the couscous

Couscous is far from the main ingredient in Tabula, rather, it is secondary. However, it must be able to properly cook. Groats should be in the state of al dente, and not boiled, like porridge. So cook couscous a little less time than usual, then let it cool. And do not forget, after mixing the ingredients, let the tabula stand - so the croup will absorb the aromas of herbs and the juice of vegetables.
Experiment with spices

Tabula is an ideal salad, because you can always add your favorite juicy vegetables. Or vice versa, remove what you do not like. In our recipe Tabula is the minimum set of ingredients. If you want to eat a more spicy salad, season it with garlic or onions, add basil or hot pepper. Want to make the salad more spicy - mix lemon juice with cinnamon, nutmeg, coriander and fill with this mixture.

Salad tabula from Gelman
COOKING TIME: 30 MINUTES
NUMBER OF PORTS: 2
Ingredients
CUCUMBERS FRESH 100 g
TOMATOES FRESH 100 g
KUS-KUS 50 g
LEAVES MINT 2 g
UKROP 3 g
Petrush 1 beam
OLIVE OIL 2 tbsp. L.
Lymon's juice to taste


1. Put the couscous into a bowl, boil it with steep boiling water (in a 1: 2 ratio) and leave for 10 minutes. Drain the remaining water. Add the olive oil and mix well.
2. Finely slice cucumber, tomato and greens.
3. Add vegetables to couscous, pour everything with olive oil. Season the salad with salt and pepper to taste.