July 2, 2012
I improvised around a basic tabbouleh idea thus:
1 courgette, diced finely
1 carrot, diced finely
5 spring onions, sliced finely
10 cherry tomatoes, diced finely
a bunch of curly parsley, finely chopped (about 3 tablespoons worth when chopped)
a bunch of mint, finely chopped (about 3 tablespoons worth when chopped)
a small bunch of greek basil, finely chopped (about a tablespoon when chopped)
1 medium sized red chilli, finely sliced (I left the seeds in as I like mine spicy)
1 pomegranate, seeded (I use the cut in half and bash with a spoon method)
2 tablespoons linseeds
2 tablespoons pumpkin seeds
juice and finely grated rind of 2 lemons
6 tablespoons olive oil
harissa paste (about 2 teaspoons)
salt and pepper
drizzle of maple syrup (about a teaspoon)
couscous (I used a chunky palestinian variety)
- Cook the couscous.
- While that's doing it's thing, mix the lemon, olive oil, salt, pepper, harissa paste and maple syrup into a dressing. I just shake it together in a jar. Taste and adjust. It needs to be fairly pokey.
- When the couscous is done, toss the dressing in and let it absorb into the couscous as it cools slightly.
- Mix all the vegetables, herbs and seeds together.
- In a large bowl combine the vegetable mix and the warm couscous together. Add more lemon juic and olive oil to loosen.
This easily serves 2-3 people as a main course for tea.
I had mine with some tofu I'd pressed and marinaded with ginger, soy, spring onions and dark soy sauce, cooked and cooled. I also has a slice of homemade rye bread.
NB You need WAY more herbs than you think. More is more in this case. You wan the resulting mix to look fairly green with jewels of carrot courgette, tomato and pomegranate poking out. Lovely.
Posted by glittrgirl at July 2, 2012 7:46 PM
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