Timpani fresh zucchini and basil mango tabbouleh

How can I do?

A mandolin (if you have one) or a knife, cut 8 thin slices of zucchini. Put two in the ring against each other as in the photo and link with chives. Hold "drops" of zucchini. Remove the timpani in the plates.

Cooking couscous, season with salt and a teaspoon hazelnut oil. Seed the tomatoes and cut into small cubes, make the couscous. Do the same with drops zucchini, the chopped basil. Mango peel and cut on both sides of the core. Cut strips that you on your plate. With the rest of the mango (the sides) cut small pieces and. Couscous at the Y bring a touch of Espelette pepper and salt set.

Place the mango slices on the plate with a few drops of hazelnut oil, a little salt and Espelette pepper and serve with a cup filled with tabbouleh.


  • 1 mango
  • 100g couscous
  • 1 small tomato
  • 1 zucchini
  • 3 sprigs of basil
  • Hazelnut oil
  • Piment d'Espelette
  • 4 sprigs of chives
  • Salt

Total time: Preparation + cooking time: 15 minutes
Yield: 2 people