{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Couscous Tabbouleh

225g (8 oz.) Couscous
350 ml (12 oz.) Water
350g (12 oz) Tomatoes
4 Scallions
1 Bunch Flat parsley
1 Bunch Fresh Mint

Dressing:
1 crushed clove garlic
Teaspoon Ground Cinnamon
Teaspoon Ground Allspice
2 Tablespoons lemon Juice
4 Tablespoons Olive Oil
Salt and Black pepper.

Cover the Couscous in cold water and soak for 15 to 20 mts .

Halve the tomatoes and discard the seeds.
Cut these into fine (5mm) cubes
Trim and chop the scallions finely.
Chop the herbs coarsely.
Mix these together with the Couscous.

Dressing
Whisk together the spices and the salt and pepper and the lemon juice.
Then whish in the olive oil.

Pour the dressing on to the couscous and mix well to coat all the grains.

This makes a great salad for buffets or barbecues.



April 27, 2010 09:11 AM | 0 Comments
  Martin Dwyer
Consultant Chef