Tuesday, July 15, 2008
100 gms instant couscous
1 yellow capsicum
Handful of parsley
Handful of mint
A drizzle of olive oil
Salt & pepper
How to make Tabbouleh
Cook the couscous as per instructions. Once cook, place in a salad bowl and fluff up until there are no more lumps.
Drizzle olive oil, juice from 2 lemons, salt and pepper onto the couscous and stir until well-mixed. Place in the refrigerator.
Finely diced the tomatoes (discard the pulp), capsicum (discard the seeds), scallion, mint and parsley.
Toss them together with the couscous until well-mixed and place in the fridge again for at least 30 minutes.
Serve as is (a whole meal by itself) or as a salad.
For details, click here.