{"id":38,"date":"2006-05-01T22:29:53","date_gmt":"2006-05-01T22:29:53","guid":{"rendered":""},"modified":"2017-03-05T21:54:33","modified_gmt":"2017-03-05T20:54:33","slug":"taboule-version-1-0","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=38","title":{"rendered":"Taboul\u00e9 (version 1.0)"},"content":{"rendered":"<p>Sujet \u00e0 controverse car tout est une histoire de go\u00fbts, ce taboul\u00e9 (bien diff\u00e9rent de celui de la cuisine libanaise) ne requiert aucune cuisson. Heureusement! C&rsquo;est l&rsquo;\u00e9t\u00e9&#8230;<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>1 heure<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 10 personnes<\/p>\n<ul>\n<li>400 g de couscous moyen<\/li>\n<li>2 concombres<\/li>\n<li>4 tomates<\/li>\n<li>4 oignons blancs<\/li>\n<li>100 ml d&rsquo;huile d&rsquo;olive<\/li>\n<li>4 poign\u00e9es de raisins secs<\/li>\n<li>1 jus de citron<\/li>\n<li>estragon<\/li>\n<li>persil<\/li>\n<li>quelques feuilles de basilic ou de menthe fra\u00eeche<\/li>\n<li>1\/2 cuiller \u00e0 caf\u00e9 de piment<\/li>\n<li>2 cuillers \u00e0 caf\u00e9 de fleur de sel<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Eplucher les concombre et les r\u00e2per dans un tr\u00e8s grand saladier.<\/li>\n<li>Peler les tomates (voir [Trucs et astuces->43]) et les couper en morceaux dans le saladier.<\/li>\n<li>Eplucher les oignons blancs et les hacher menu, ajouter au m\u00e9lange dans le saladier.<\/li>\n<li>Ajouter le jus du citron et les raisins secs<\/li>\n<li>Ajouter l&rsquo;huile et les aromates (estragon, persil, ciboulette, basilic ou menthe). Bien m\u00e9langer le tout.<\/li>\n<li>Verser le couscous en pluie dans le saladier en le laissant en surface (sans m\u00e9langer) et mettre au frais quelques heures.<\/li>\n<li>Au moment de servir, m\u00e9langer le tout. Servir frais.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Sujet \u00e0 controverse car tout est une histoire de go\u00fbts, ce taboul\u00e9 (bien diff\u00e9rent de celui de la cuisine libanaise) ne requiert aucune cuisson. Heureusement! C&rsquo;est l&rsquo;\u00e9t\u00e9&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,32],"tags":[86,51,81,85,83,87,82,59,88,84,61],"class_list":["post-38","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","category-legumes","tag-basilic","tag-citron","tag-concombre","tag-estragon","tag-huile-dolive","tag-menthe-fraiche","tag-oignon-blanc","tag-persil","tag-piment-despelette","tag-raisin-sec","tag-tomate"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/38\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/203"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}