{"id":4566,"date":"2023-08-22T13:52:26","date_gmt":"2023-08-22T04:52:26","guid":{"rendered":"https:\/\/www.floridacitrus.jp\/grapefruit\/?post_type=fdoc-recipe&p=4566"},"modified":"2023-08-22T13:52:27","modified_gmt":"2023-08-22T04:52:27","slug":"tabouleh","status":"publish","type":"fdoc-recipe","link":"https:\/\/www.floridacitrus.jp\/grapefruit\/recipes\/tabouleh\/","title":{"rendered":"\u30d5\u30ed\u30ea\u30c0\u30b0\u30ec\u30fc\u30d7\u30d5\u30eb\u30fc\u30c4\u306e\u30bf\u30d6\u30ec"},"content":{"rendered":"\n
<\/p>\n\n\n\n
1. グレープフルーツ1個の皮をむき、果肉を取り出す。
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2. 残りのグレープフルーツを絞り、果汁をとっておく。
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3. 鍋にオリーブオイルを熱し、クスクスを加え、1分ほど炒める。塩と胡椒で味を調え、シナモンを加える。クスクスの2倍の水を注ぎ、蓋をして弱火にかけ、水分がなくなるまで煮る。そのまま冷ます。
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4. その間にハーブを洗い、よく乾かしてから細かく刻む。
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5. 赤玉ねぎの皮をむき、みじん切りにする。
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6. サラダボウルにハーブ、クスクス、赤玉ねぎを入れ、よく混ぜる。
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7. フライパンにオリーブオイルを引いて熱し、ハルーミを輪切りにして両面を焼く。
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8. ドレッシング用にフロリダグレープフルーツ果汁とオリーブオイル大さじ2、はちみつ、塩コショウを混ぜ合わせる。
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9. 6をドレッシングで味付けし、グレープフルーツを加えて皿に盛る。
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10. グリルしたハルーミをのせる。<\/p>
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