Kiwi Tabbouleh Salad

 

[Ingredients (Serves 2)] 

Green kiwi: 1

Prosciutto: 30g

Cucumber: 1/2

Cherry tomatoes: 3

Italian parsley: 2 sprigs

Mint: 1/2 pack (5g)

Olives (black, sliced): 20g

A: Couscous: 50g

Water: 1/4 cup

Salt: 1/2 tsp

B:

Lemon juice, olive oil: 1 tbsp each

[Instructions]

1. Combine ingredients A in a heat-resistant bowl and mix. Cover loosely with plastic wrap. Microwave (600W) for 3 minutes, then remove and let sit for 3 minutes. Add ingredients B, mix well while breaking up the couscous, and allow to cool slightly.

2. Cut the kiwi into 1cm-thick quarter-slices (ichō-giri) and coarsely chop the prosciutto. Cut the cucumber into 1cm cubes; remove the stems from the cherry tomatoes and coarsely chop them. Pluck the leaves from the Italian parsley and mint, then coarsely chop them.

3. Add the ingredients from step 2 and the olives to the bowl from step 1, and mix well.