Tabouleh with truffles


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.

vinDomaine des Girasols rouge - Rasteau


  • 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

Number of guests: 4

Preparation: 20 min



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