Here’s a simple, cold recipe, perfect for enjoying in this hot weather. Inspired by tabbouleh and based on Alpina Savoie couscous, it’s adapted to healthy and vegetarian trends. Its ease of preparation makes it ideal for catering, buffets, and premium snacking concepts.

👥 Yield

• Servings: 10
• Preparation time: 20 minutes
• Cooking time: 5 minutes
• Serving: cold

🛒 Ingredients

• 1 kg Alpina Savoie couscous
• 6 to 7 fresh tomatoes
• 2 green apples
• 1 white onion
• 1 clove of garlic
• Fresh mint (QS)
• 40 g salted butter
• 1 tsp lemon juice
• Salt, pepper

⚙️ Process

Couscous Hydration
Rehydrate Alpina Savoie couscous with 1.2 L of hot water or broth. Cover and let it swell for 5 minutes.
Preparation of Ingredients
• Dice the tomatoes (brunoise)
• Cut the apples into cubes and add lemon juice
• Finely slice the mint and mince the garlic
Assembly
Add the melted butter to the couscous, then incorporate all the ingredients.
Finishing
Fluff carefully, adjust seasoning, and store in a chilled environment (4°C).

Will you find here the available packaging !!