Couscous tabbouleh: Difference between revisions
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A spicy variation of the traditional Lebanese [[Tabbouleh|tabbouleh]], which is traditionally made with [[Bulghur wheat|bulghur wheat]] | |||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 8 minutes | |CookTime = 8 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Great vegetarian feast</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Especially with toasted nuts and fried chillies</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/couscoustabbouleh|#couscoustabbouleh]] [[Special:Search/pinenuts|#pinenuts]] [[Special:Search/parsley|#parsley]] [[Special:Search/orangejuice|#orangejuice]] [[Special:Search/lettuce|#lettuce]] [[Special:Search/chillies|#chillies]] [[Special:Search/couscous|#couscous]] [[Special:Search/springonions|#springonions]] [[Special:Search/mint|#mint]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/lemon|#lemon]] | ||
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Latest revision as of 09:27, 25 December 2021
This recipe requires preparation in advance!
A spicy variation of the traditional Lebanese tabbouleh, which is traditionally made with bulghur wheat
| Couscous tabbouleh | |
|---|---|
 |
| Servings: | 4 |
| Calories per serving: | 163 |
| Ready in: | 18 minutes Not incl overnight marinade |
| Prep. time: | 10 minutes |
| Cook time: | 8 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewGreat vegetarian feast 4/5 Especially with toasted nuts and fried chillies |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons olive oil
- 6 spring onions, finely sliced
- 4 cloves garlic, crushed
- 350 ml hot vegetable stock (or use chicken stock if your prefer)
- 180 g couscous
- 3 tomatoes, peeled and chopped
- 4 tablespoons each of finely chopped fresh parsley and mint
- 2 green cayenne chillies, finely chopped (remove seeds if you wish)
- 50 ml freshly squeezed orange juice
- Salt and pepper, to taste
- Crisp lettuce leaves, eg Cos, Romaine, Webb's Wonder or Iceburg
- Pine nuts, to garnish
- A few pine nuts, toasted
- A little lemon rind, grated
Method
- Heat the oil in a pan and add the spring onions and garlic.
- Fry until soft and golden.
- Remove from heat, add the stock and couscous.
- Cover and mix in the tomatoes, parsley, mint, chillies, orange juice and seasoning.
- Leave to marinate until cool or overnight.
- Make a bed of lettuce on a plate or in a bowl and put the mixture on the leaves.
- Sprinkle some pine nuts over the top.
Variations
Try with chopped red peppers and substitute fresh coriander leaves for the parsley.
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