In cerca di ricette estive light per preparare un pranzo succulento e sano senza accendere i fornelli? Oggi parliamo della ricetta del tabulè, di origine araba e diffusa in moltissime varianti diverse in tutto il mediterraneo, ma ormai anche nel resto del mondo.
Scopriamo come prepararlo per sfruttare gusto e leggerezza di piatto perfettamente estivo, light e saporito. La ricetta classica richiede l’uso del bulgur che è un cereale assai simile al cous cous. È possibile dunque prepararlo anche con il cous cous, decisamente più semplice da reperire anche nei supermercati comuni. Le dosi indicate sono per 4 persone. Volendo potete introdurre delle varianti, sostituendo o aggiungendo le verdure che preferite di più.
Ingredienti
- 300 gr. di cous cous precotto
- 3 limoni (solo succo)
- 250 gr. di pomodorini
- 2 peperoni piccoli (1 rosso e 1 verde o giallo)
- ½ cipolla rossa o 1 cipollotto
- 1 cetriolo
- Prezzemolo
- Menta fresca
- 5 cucchiai di olio extravergine di oliva
- Sale
Preparazione
Spremete i limoni e filtrate il succo. Immergetevi il cous cous mescolando con cura in modo che si insaporisca bene. Coprite con acqua fredda e fate riposare per mezz’ora, fino a quando l’acqua non sarà stata assorbita del tutto.
Nel frattempo pulite e tagliate a pezzetti tutte le verdure e tritate prezzemolo e menta. Adesso sgranate il cous cous usando una forchetta e aggiungete le verdure, mescolando bene.
Infine aggiungete prezzemolo, menta e olio. Salate e mescolate nuovamente con cura. Coprite il contentitore con pellicola trasparente e riponete il tabulé in frigo per circa 3 ore in modo che si insaporisca prima si servirlo in tavola. Si può preparare anche il giorno prima.
Photo Credits | svariophoto / Shutterstock.com
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