Tabbouleh with Greek goat cheese, herbs, and pistachios

Ingredients

4 servings

• 1 ISLOS® Greek goat cheese
• 200 g medium grain couscous semolina
• 1 spring onion
• 50 g unsalted shelled pistachios
• 25 g arugula
• 5 sprigs flat-leaf parsley
• 5 sprigs fresh coriander
• 1 sprig fresh mint
• 1 tablespoon olive oil
• 2 pinches of salt
• 1/2 lime
• 2 tablespoons olive oil
• 1 pinch of ground cumin
• 1 pinch of sweet paprika
• salt

Steps

1. 1

   Measure the semolina and measure the same volume of boiling water. Add salt and season this water with a spoonful of olive oil.

2. 2

   Pour the semolina into a bowl. Add the boiling water and stir.

3. 3

   Cover with a plate. Let the semolina swell for 15 minutes.

4. 4

   Fluff the semolina with the tip of a fork and let it cool.

5. 5

   Peel and mince the spring onion.

6. 6

   Wash and finely chop the arugula, parsley, cilantro, and mint.

7. 7

   Coarsely chop the pistachios with a knife.

8. 8

   Mix the semolina, herbs, onion, and pistachios.

9. 9

   Prepare a vinaigrette with the lime zest and juice, salt, cumin, paprika, and olive oil.

10. 10

    Dress the tabbouleh with the vinaigrette.

11. 11

    Cut the Greek goat cheese into cubes. Add them to the tabbouleh and mix gently.

12. 12

    Let rest for 1 hour in the fridge before serving.