Sometimes, the best thing you can do to melt the stress away is to make a rich and delicious dessert and serve it up with your favorite coffee. This recipe for Pink Tabbouleh with Cherries is decadent and dreamy. These sweet treats are perfect for a small family gathering. Serve them up for breakfast and be everyone’s hero for the day. The hardest part will be waiting for them to cool after baking.


  • 2 tablespoons pine nuts
  • 1 cup couscous
  • 1 cup hot water
  • salt (q.s.)
  • 2 beets (small cooked)
  • 1 cup cherry tomatoes
  • 1/4 red onion (chopped)
  • 1 cottage cheese (small)
  • 6 tablespoons olive oil
  • 1 lemon
  • salt (q.s.)
  • 2 tablespoons parsley
  • 1 tablespoon coriander
  • 1 tablespoon chives
  • 1 tablespoon mint


  1. In a frying pan, toast the pine nuts until fragrant (about 2 minutes). Let cool and reserve.
  2. Prepare the couscous by adding an equal amount of hot water and then salt to taste, cover and let stand for 5 minutes, until the water is all absorbed. Separate with a fork. And put in a bowl.
  3. Cut the beets into cubes and add to the couscous, sitrring well until it is colored pink.
  4. Add the whole or cut tomatoes, onion and fresh cheese.
  5. Prepare the vinaigrette, adding the olive oil, lemon juice, and salt to a bowl and stirring well until emulsified.
  6. Season the salad with the vinaigrette and serve with pine nuts and fresh herbs to taste.
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