This taboulé (or tabbouleh) is one of my mum’s recipe. Each time I do it it tastes different, and I guess it all depends on how I feel at chopping up vegetables on the day. It is made with couscous instead of bulgar, and lots more vegetables than the traditional lebanese one. I made this last week end for a BBQ and some friends have been asking about the recipe some here it goes!
Ingredients to fill a big salad bowl to serve as a side for 12 people
- 400g good quality canned tomatoes
- 50ml of passata
- 6 mint top few leaves
- a pinch of cayenne pepper
- salt to taste
- 200g couscous
- 1 yellow and 1 orange sweet peppers
- 1 cucumber
- 3 spring onions
- 3 seeded tomatoes
Prepare your minty tomato sauce by whizzing the canned tomatoes, the passata and the mint together, add the cayenne pepper and the salt to taste. Heat up the sauce and when hot, pour into a big flat oven tray. Sprinkle the couscous on top of the sauce in an even layer, cover with cling film and let the grains suck up the sauce. After 30 minutes, give it all a stir and cover again until the couscous is slightly tender.
Meanwhile chop all the vegetables in small cubes and add to the taboulé to create a colourful side to your BBQ.