INGREDIENTS

A bit of vegetable cooking butter

300 g fine couscous

1 green and 1 yellow bell pepper

1 cucumber

1 red onion

2 tomatoes

3 tbsp olive oil

10 g vegetable bouillon powder

1 handful of fresh mint and leaf parsley finely chopped

Moroccan tabouleh with merguez

Put the couscous in a round bowl and mix it with the vegetable bouillon, 3 dl warm water and the olive oil.

Finely chop the greens and mix into the couscous along with the fresh herbs.

Brown the merguez sausages in some cooking butter and serve with the Moroccan tabouleh salad.

At Greenway, we believe we have the power to change the world. Not overnight. But one bite at a time. Green is the way to go!