Tabbouleh with Grisons dry-cured ham
A refreshing dish which is ideal as a starter or light meal on hot days
(for 4 people)
200 g couscous
2 dl vegetable bouillon
3 tbsp olive oil
2 tbsp lemon juice
2 spring onions, chopped
3 tbsp parsley, finely chopped
1 tbsp peppermint, finely chopped
1 courgette, roughly chopped
6 green olives, pitted
50–100 g Grischuna dry-cured ham
- Put couscous in a bowl and pour the boiling vegetable bouillon over it. Cover and leave to soak for 5 minutes.
- Mix in the olive oil and lemon juice.
- Add the spring onions, herbs, courgettes and chopped olives to the couscous.
- Serve the tabbouleh with Grisons dry-cured ham or cut the ham into wide strips and arrange over the salad.