Wakame tabbouleh with yuzu

Ingredients

130g of semolina for couscous
6 tablespoons of concentrated liquid dashi
40g of coriander leaves
15g of dried wakame pieces
4 tablespoons of olive oil
5 tablespoons of organic yuzu juice
2 peeled tomatoes without the seeds

Directions

In a big bowl, rehydrate the wakame with an important amount of cold water for 10 minutes.

Put the semolina for couscous in a bowl and add the same amount of boiling water.

Add dashi, cover and let cook for 5 minutes. Meanwhile, drain wakame, wash the herbs, remove the stems and chop the ingredients finely. Dice the tomatoes.

In a salad bowl, add the cooked semolina, herbs, wakame and tomatoes then mix with the 5 yuzu juice tablespoons and olive oil.

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+33 (0) 1 43 94 97 91

*Free delivery from 85 € incl. taxes order in Metropolitan France

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Wakame tabbouleh with yuzu

Ingredients

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