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Mint and Red Onion Taboule Salad With Le Cendre des Grands-Jardins de Charlevoix

Mint and Red Onion Taboule Salad With Le Cendre des Grands-Jardins de Charlevoix


4 portions

Ingredients

  • 500 ml (2 cups) couscous, cooked
  • 1 cucumber, seeded and diced
  • 2 Italian tomatoes, seeded and diced
  • 1 yellow tomato, seeded and diced
  • 1/2 red onion, finely diced
  • 4 green onions, thinly sliced
  • 250 ml (1 cup) flat-leaf parsley, finely chopped
  • 60 ml (1/4 cup) fresh mint, chopped
  • 60 ml (1/4 cup) fresh cilantro, chopped
  • 60 ml (1/4 cup) dried apricots, chopped
  • 60 ml (1/4 cup) raisins
  • 250 ml (1 cup) Le Cendré des Grands-Jardins de Charlevoix cheese, diced
  • Juice and zest of 2 lemons
  • Salt and freshly ground pepper

Preparation

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  • In a large bowl, mix the vegetables, herbs, dried fruit, and lemon zest and juice together.
  • Add the couscous, then the cheese.
  • Season with salt and pepper and mix well.

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines