Tabbouleh (is a Levantine vegetarian dish, sometimes considered a salad. I find it a good hot weather dish, as the couscous is extremely quick to cook, and can be left to cool down before mixing with the other ingredients.
1 tsp cinnamon
1/2 tsp coriander
one small onion
tblsp olive oil
lemon or lemon juice
cook couscous (a few minutes)
leave couscous to cool down
prepare vegetables and mix
- Put the orange juice, the vegetable stock and the spices in a pan. The spices will float, so make sure it's mixed in. Bring to the boil. Add the couscous and stir. Take off the heat. Ten minutes the couscous will have magically absorbed all the liquid and even gone solid. Fluff it up a bit. Leave to cool (unless you want it ).
- Dice up the tomatoes, the onion and the cucumber. You can leave the skins on the tomato and the cucumber (but not the onion, naturally!) These stay raw, even the onion. Chop up the herbs.
- Mix it all together. You can add the olive oil at this point, or leave the bottle on the table for people to add themselves. Similarly, add the lemon juice, or cut up some lemon for people to add themsevles.
- There are quite a lot of ingedients, but I think they all add something. But of course you can leave things out if you want, or add extra, like garlic. Perhaps you might like to try other spices as well.
- Couscous is dry and rather tasteless, so the orange juice and spices are definitely useful to overcome this. The other ingredients add moisture and taste as well. The raw onion is not overwhelming!
- I suggest the eaters adding their own olive oil and lemon, as people's tastes might differ.
© Jo Edkins 2017 -