Description

This gazpacho tabouleh with mackerel is a refreshing and flavorful recipe, perfect for hot summer days. The combination of gazpacho with couscous, hard-boiled eggs, radishes, cherry tomatoes, and canned mackerel creates an explosion of textures and flavors in every bite. It is a very easy and quick dish to prepare, ideal for a light meal or as a starter for a dinner with friends. It is also a healthy and nutritious option, rich in protein and vitamins. Dare to try this delicious Mediterranean salad!

Ingredients (9 ingredients)

1 container cous cous

4 container gazpacho

4 piece hard-boiled eggs

1 bunch radish

cherry tomatoes

1 bote canned mackerel

to taste salt

to taste pepper

evoo

Preparation (4 steps)

Hydrate the couscous

In a large bowl, place the couscous and pour in the gazpacho. Mix well and let it hydrate for about 10 minutes, stirring occasionally to ensure that the couscous absorbs all the liquid. The Thermomix is not needed for this step.

Chop the hard-boiled eggs and radishes

Thermomix® Setting

3 Seg./Speed 4

Place the hard-boiled eggs in the Thermomix bowl and chop for 3 seconds/Speed 4. Remove and reserve. Then, place the radishes in the Thermomix bowl and chop for 3 seconds/Speed 5. Remove and reserve.

Mix all the ingredients

In the bowl with the hydrated couscous, add the chopped hard-boiled eggs, the chopped radishes, the crumbled canned mackerel and the cherry tomatoes cut in half. Add salt and pepper to taste.

Dress and serve

Drizzle the salad with extra virgin olive oil to taste. Mix gently to integrate all the ingredients. Serve immediately or refrigerate until serving.

Finished cooking? Great! 🎉

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About this recipe

This summer tabouleh with gazpacho and mackerel is a recipe that reminds me of summers in Andalusia, where gazpacho is king and fresh salads are essential to combat the heat. Although traditional tabouleh has its roots in the Middle East, this Mediterranean version, with the refreshing touch of gazpacho, is a personal adaptation that I have been perfecting over the years. The secret of this dish lies in the quality of the ingredients. The couscous, the base of the salad, must be of good quality so that it absorbs the gazpacho well and remains loose and fluffy. The gazpacho, of course, is fundamental. You can use one bought from a good brand, but I encourage you to prepare it homemade. A homemade gazpacho, with ripe tomatoes, pepper, cucumber, onion, garlic, sherry vinegar and extra virgin olive oil, will give the tabouleh a much more intense and authentic flavor. Hard-boiled eggs provide creaminess and protein, while radishes add a spicy and crunchy touch. Cherry tomatoes, sweet and juicy, perfectly complement the flavor of the gazpacho. And canned mackerel, rich in omega-3, gives it a salty and umami touch that elevates the dish to another level. The Thermomix® makes preparing this tabouleh much easier. To chop hard-boiled eggs and radishes, the Thermomix® is ideal. A few seconds at the right speed and you will have the ingredients chopped evenly, effortlessly. It is important not to overdo it with the speed, as we do not want to make puree. If you don't have a Thermomix®, you can chop the ingredients by hand, of course. For a vegetarian or vegan version, you can substitute the mackerel for cooked chickpeas or smoked tofu. You can also add other vegetables, such as cucumber, red pepper or red onion, to give more color and flavor to the tabouleh. If you want to give it a more exotic touch, you can add a few chopped fresh mint leaves or a little ground cumin. This tabouleh is perfect to serve as a single dish in a light meal, as a starter in a dinner with friends or as an accompaniment to grilled meat or fish. You can serve it cold or at room temperature. For a more elegant presentation, you can serve it in individual glasses or in a large bowl decorated with a few fresh parsley leaves. If you have leftover tabouleh, you can store it in an airtight container in the refrigerator for a maximum of two days. Keep in mind that couscous will absorb more liquid over time, so you may need to add a little more extra virgin olive oil before serving. You can also prepare the couscous with the gazpacho in advance and store it in the refrigerator until it is time to add the rest of the ingredients. This will save you time and allow you to have the tabouleh ready in a matter of minutes.

Fresh Summer Tabouleh with Gazpacho and Mackerel

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Description

Ingredients (9 ingredients)

Preparation (4 steps)

Hydrate the couscous

Chop the hard-boiled eggs and radishes

Mix all the ingredients

Dress and serve

Finished cooking? Great! 🎉

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