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Prep
- 20 min
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Total
- 20 min
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Serving
- 4
Tabbouleh Salad with Bocconcini
Ingredients
- 180 g (1 cup) medium couscous
- 3 green onions, chopped
- 30 g (1 cup) flat-leaf parsley, chopped
- 255 g (1 ½ cup) halved cherry tomatoes
- 45 ml (3 tbsp) lemon juice
- 60 ml (¼ cup) extra virgin olive oil
- 125 ml (1/2 cup) fresh basil, chopped
- 1 container of Saputo Cocktail Bocconcini cheese, cut in half
- 125 ml (1/2 cup) hemp seeds
Directions
- Pour the couscous into a bowl and cover with hot water. Soak for 30 minutes, then drain. Set aside.
- In a large bowl, mix the couscous with the remaining ingredients. Season with salt and pepper.
- Let the tabbouleh rest in the refrigerator for 2 hours before serving.
