Veggie of the month, veggie in the spotlight

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here!

Tabbouleh with carrots and almonds


We know they make your cheeks rosy...

The EXKi emblem is on your plate this month ! Grated, sliced, roasted, raw or in soup, carrotsare our favorite vegetable this spring.
Rich in antioxydants, good for the skin and delicous for the taste buds, carrots are a big hit at EXKi. This month you will find it together with peppers, organic couscous, almonds and lemon juice- all perfeclty seasoned.


Tabbouleh with carrots and almonds


Preparation + cooking time: 20 mins



Serves 4:

  • 300 g carrots
  • 1 small yellow pepper
  • 40 g brown almonds
  • 1 lemon
  • 150 g couscous
  • 1 bunch coriander
  • 1 tbsp. ras-el-hanout
  • 3 tbsp. rapeseed or olive oil
  • salt and pepper



  1. Place the couscous and the ras-el-hanout in a salad bowl, cover with salted boiling water and leave to swell.
  2. Peel the carrots, cut them into 4 lengthwise and then chop finely. Immerse in a saucepan of boiling water and leave to simmer for 3 mins. Drain and rinse with cold water.
  3. Dice the pepper finely. Chop the almonds roughly and the coriander finely.
  4. Pour the oil onto the couscous and mix with a fork to separate the grains. Add the lemon juice (to taste), the carrots, the pepper, the almonds and the coriander; mix well and season to taste. Serve as is or with grilled chicken. Great to share at a buffet, too.

Tip : If you prepare your tabbouleh in advance, add the almonds at the last minute so that they are nice and crunchy.