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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

Side dish

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.