spicy tabbouleh with roasted veg
How to make spicy tabbouleh with roasted veg recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 courgette, cut into bite-sized pieces
2 red peppers, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
4 tablespoons olive oil
3 garlic cloves, crushed
1 red chilli, finely chopped
2 tablespoons harissa paste
125 g (4 oz) bulgar wheat
600 ml (1 pint) hot vegetable stock
juice of 1 lemon
6 tablespoons finely chopped fresh coriander leaves
6 tablespoons finely chopped mint leaves
Method:
Put the courgettes and peppers in a roasting tin. Mix together the oil, garlic, red chilli and harissa in a bowl, then pour over the vegetables and toss to coat evenly. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until softened and the vegetables are just beginning to char at the edges.
Meanwhile, put the bulgar wheat in a large heatproof bowl and pour over the stock, then cover tightly with cling film and leave to stand for 15 minutes until the grains are tender but still have a little bite.
Leave the bulgar wheat to cool slightly, then add the roasted vegetables, lemon juice and chopped herbs and toss to mix well. Serve warm or at room temperature.
For Moroccan vegetable couscous salad, put 500 g (1 lb) shop-bought fresh Moroccanstyle couscous salad in a large bowl with a 100 g (2½ oz) bag mixed salad leaves, 2 drained 270 g (9 oz) jars chargrilled peppers in olive oil and a small handful each of chopped coriander and mint leaves. Season, then toss to mix well and serve. Total cooking time 10 minutes.
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