Dried meat

Tabbouleh with Grisons dry-cured ham

A refreshing dish which is ideal as a starter or light meal on hot days
Couscous 010 gr

Ingredients (for 4 people)

  • 200 g couscous
  • 2 dl vegetable bouillon
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 spring onions, chopped
  • 3 tbsp parsley, finely chopped
  • 1 tbsp peppermint, finely chopped
  • 1 courgette, roughly chopped
  • 6 green olives, pitted
Side dish
  • 50–100 g Grischuna dry-cured ham


Put couscous in a bowl and pour the boiling vegetable bouillon over it. Cover and leave to soak for 5 minutes. Mix in the olive oil and lemon juice. Add the spring onions, herbs, courgettes and chopped olives to the couscous. Serve the tabbouleh with Grisons dry-cured ham or cut the ham into wide strips and arrange over the salad.