Tabbouleh with salmon
Challenging
Serve hot
Oriental tabbouleh
Easy
Serve cold
Print recipe
Ingredients
- Taboulé (ref. B11) - 2 kg
- Chicken fillets - 2 pcs
- Chickpeas - 250 g
- Ras-el-Hanout - 3 tsp
- Smoked paprika - 1 tbsp
- Raisins - 40 g
- Olive oil - 2 tbsp
- Fresh coriander and mint
- Salt and pepper
Preparation
Our products you need
Ingredients
- Taboulé (ref. B11) - 2 kg
- Chicken fillets - 2 pcs
- Chickpeas - 250 g
- Ras-el-Hanout - 3 tsp
- Smoked paprika - 1 tbsp
- Raisins - 40 g
- Olive oil - 2 tbsp
- Fresh coriander and mint
- Salt and pepper
Oriental tabbouleh
Preparation
Heat the tabbouleh according to the instructions on the packaging and let it cool.
Mix 1 tbsp of olive oil with 2 tsp of Ras-el-Hanout, add chickpeas. Bake them for 10-15 minutes at 180°C and the last 5 minutes using the grill function.
Marinate 2 chicken fillets in the remaining olive oil and spice mix. Bake in the preheated oven for 15-20 minutes at 190°C, let cool and cut into slices.
Arrange the tabbouleh in a bowl. Place the chicken slices on top. Decorate with raisins, roasted chickpeas and sprinkle with fresh coriander and mint.