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Description
Sometimes, the best thing you can do to melt the stress away is to make a rich and delicious dessert and serve it up with your favorite coffee. This recipe for Pink Tabbouleh with Cherries is decadent and dreamy. These sweet treats are perfect for a small family gathering. Serve them up for breakfast and be everyone’s hero for the day. The hardest part will be waiting for them to cool after baking.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. pine nuts
- 1 cup couscous
- 1 cup hot water
- salt (q.s.)
- 2 beets (small cooked)
- 1 cup cherry tomatoes
- 1/4 red onion (chopped)
- 1 cottage cheese (small)
- 6 Tbsp. olive oil
- 1 lemon
- salt (q.s.)
- 2 Tbsp. parsley
- 1 Tbsp. coriander
- 1 Tbsp. chives
- 1 Tbsp. mint
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Directions
- In a frying pan, toast the pine nuts until fragrant (about 2 minutes). Let cool and reserve.
- Prepare the couscous by adding an equal amount of hot water and then salt to taste, cover and let stand for 5 minutes, until the water is all absorbed. Separate with a fork. And put in a bowl.
- Cut the beets into cubes and add to the couscous, sitrring well until it is colored pink.
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