Tabouleh with truffles

Nombre de convives

Difficulté

Easy

Temps de préparation

20 min

Budget

Low

Temps de cuisson

Chef

Ingrédients

1 quarter cauliflower
1 large glass couscous
6 champignons de Paris (mushrooms)
1 lemon
5 cl oil
15 g black winter truffle breakings
2 soup spoon of black truffle paste
5 cl truffle juice

Préparation

PREPARATION

Pour the couscous into a salad bowl and cover with a glass of hot water. Mix with a fork, cover and leave to swell.

Wash the cauliflower. Using a mandolin, slice it very finely; you will produce crumbs the size of couscous grains. (You could also chop it in a food processor).

Quickly wash the mushrooms in cold water, cut off the stalks and cut them into small cubes. Sprinkle with lemon juice to prevent them from turning black.
In a salad bowl, mix together the cauliflower, mushrooms and couscous.

In a small bowl, whisk the truffle juice and oil together with the pasta and brisures.
Salt, pepper and pour into the salad bowl. Mix well and chill for at least 2 hours before eating.

[vin]_Domaine des Girasols rouge – Rasteau*_

*Alcohol abuse is dangerous for health. To consume with moderation.