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This Middle Eastern inspired salad is vibrant fresh and perfect as a summer salad Or as accompaniment to grilled fish or meat. Ingredients 250g cooked couscous or fine bulghur 3 cucumbers finely diced 3 tomatoes finely chopped 1 medium green onion finely sliced use common onion if no green onion 1 lemon juice 1 big bouquet of parsley finely sliced Few leaves of coriander finely sliced One bunch of chopped fresh mint 1 capsicum finely sliced Salt and pepper 4 tbsps extra virgin , cold pressed Olive oil Optional : ½ teaspoon of Sumac Methods Cook the couscous link Bulghur method : Put the bulghur in a bowl cover it with 250ml of boiling water, Cover the bowl and Let it sit at least 20 minutes. Let it cool. Salade : You need the chop the vegetable as finely as possible. Mix all the finely sliced ingredients with the couscous, Add lemon juice and olive oil Add salt and pepper Mix well. Adjust seasoning and olive oil as needed For best results, cover the tabbouleh and refrigerate for 30 minutes
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 COUSCOUS Don’t we just love a quick and easy dish? I know I do. I love it so much that I have called my cat “couscous” This is the most ridiculously simple side, super volatile that tastes just as good cold for Tabbouleh as it does hot for Tajines. It is wonderfully light and healthy. Ingredients 500g of instant couscous (couscous are tiny grains made from wheat, it’s essential teeny pasta) If you are using a different kind of couscous as the whole grain couscous for example, read the how to cook method written on the packaging. 500ml water or stock (stock add flavour) 60g butter Salt Cumin and paprika optional Methods
With a fork, fluff and separate it so every grain is detached as much as possible. Buddy it up with a Tajine |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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