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This is a spicy variation on a classic
lemon-flavored tabbouleh, which is traditionally made with bulgur
wheat, rather than couscous.
Ingredients
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couscous - 180g
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fresh green chili - 1, seeded and
chopped
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spring onions - 5, chopped
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fresh mint - 4 tbsp
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garlic - 1 clove, crushed
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tomatoes - 2, peeled and chopped
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fresh parsley - 4 tbsp
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ground cumin - 1 tsp
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vegetable stock - 400ml
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olive oil - 3 tbsp
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lemon juice - 3 tbsp
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ground black pepper and salt
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crisp lettuce leaves - to serve
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toasted pine nuts and grated lemon
rind - to garnish
Method
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Heat the oil in pan, add the
garlic and spring onions, stir in the cumin and cook for few
minutes, add the stock and bring to boil.
-
Remove the pan from heat, stir in
the couscous, cover the pan and leave it for 10 minutes until
the couscous has swelled and the liquid has been absorbed.
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Tip the couscous into a bowl. Stir
in the chili, tomatoes, mint, lemon juice, and parsley, season
with pepper and salt. Set aside for 1 hour to allow the flavors
to develop fully.
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Line a bowl with lettuce leaves
and spoon the couscous salad over the top, scatter the toasted
pine nuts and grated lemon rind over the top. Serves 6.
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