Couscous Tabbouleh with Vegetables
Salads • Arabian
Description
Serve as a standalone salad or with a meat or chicken tagine.
Ingredients
- Ground coriander 1 bunch
- Couscous 5 oz
- Courgette 1 piece
- Tomatoes 2 pieces
- Orange Bell Peppers 1 piece
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Black Cumin (Cumin) 2 tablespoons
- Coriander essential oil 2 tablespoons
- Pickled capers 6 pieces
- Chickpea 15 oz
- Scallions 3 stalks
- Fresh Mint 1 bunch
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Lemon 1 piece
Step-by-Step Guide
Step 1
In a dry skillet, toast the cumin and coriander seeds.
Step 2
Grind them in a mortar.
Step 3
Zest the lemon; finely chop the zest.
Step 4
Mix the couscous with cumin, coriander, and lemon zest, and pour boiling water over it according to the package instructions. If desired, you can stir in some butter into the couscous.
Step 5
Finely chop the zucchini, peppers, tomatoes, cucumber, capers, and herbs; set aside a few sprigs of mint and cilantro for garnish.
Step 6
Combine the vegetables with the prepared couscous.
Step 7
Drain the excess liquid from the can of chickpeas. You can use fresh chickpeas, but they need to be soaked for 12–18 hours before cooking.
Step 8
Add the chickpeas to the couscous.
Step 9
Squeeze the lemon juice and add the olive oil.
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