Posts Tagged ‘coucous’

Winter tabbouleh

Thursday, January 28th, 2010

We tend to think of tabbouleh as a summer dish but there’s no reason why it can’t be made with winter vegetables – it’s perfect for a quick lunch.

Taboulé d'hiver

This version, blushing prettily as the beetroot colours the granules pink, was inspired by the last green peppers I rescued from the greenhouse in early December, just before the first frosts.

Poivrons 1

They’re only tiddlers, but they’ve stayed crisp in the fridge salad drawer until now, which is more than you can say for the shop-bought peppers that usually start going soft within a week. You could use peas instead.
 
 
 

Poivrons 2

Serves two

150 ml (6 fl oz) wholegrain couscous
120 ml (5 fl oz) boiling water
One cooked beetroot
100 g (4 oz) green pepper
100 g (4 oz) pumpkin
One spring onion
Juice of a lemon
2 tbs olive oil
Few sprigs of parsley
Salt and freshly ground pepper

Put the couscous in a bowl and pour over the boiling water. Leave the granules to swell for about ten minutes. Chop the peppers, pumpkin and spring onion into tiny dice and the beetroot somewhat more coarsely. Chop the parsley.

Fluff up the couscous with a fork. Add the lemon juice, then the oil, and mix well. Stir in the vegetables and parsley, and season to taste with salt and pepper. Serve with some sprouted seeds, such as alfalfa or cress.