Ayurvedic Taboulé


Hot summer - cooling couscous recipe from the Ayurveda kitchen



2 cups couscous

4 cups of water

1 small carrot

2 stalks of celery

2 tomatoes

100 g green beans

1 tsp ghee

1/2 tsp vegetable stock, grained

1/4 tsp Panch Puren (if available)

1/4 tsp Garam Masala

1 tbsp soy sauce

2 tbsp olive oil

juice of one lemon

fresh parsley




Pour hot water over the couscous, bring to the boil and leave to swell. 2.

Heat the ghee in a pan and fry the Panch Puren spice mixture briefly. Add the very finely chopped vegetables (carrots, celery and beans), mix in a little water and vegetable stock and saute until crisp.

Dice the tomatoes and finely chop the parsley. 4.

Mix olive oil, lemon juice, soy sauce, garam masala and parsley to a sauce and add to the couscous together with the raw tomatoes and steamed vegetables.



A life in balance with the Ayurvedic diet

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