Cathy's Taboulé
Print RecipeIngredients
- 300 g medium-size couscous
- Juice of 1 lemon
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 green pepper
- 20 Nyons black olives, pitted
- 2 large tomatoes
- 100 g cucumber
- 4 fresh mint leaves
- 50 g flat parsley
- 5 g coriander leaves
- 40 g soft raisins
- Olive oil, for frying
- 300 ml warm water
- Pinch of ground turmeric
- A few drops of Tabasco
- Fleur de sel and freshly ground black pepper
Instructions
Combine the couscous and lemon juice in a bowl.
Leave for 15 minutes, fluffing with a fork from time to time.
Gradually add the warm water and allow to rest for 30-40 minutes.
When the water is completely absorbed by the couscous, fluff again with a fork and set aside.
Wash and peel the tomatoes and peppers using a serrated knife, then dice and add to the couscous.
Peel, core and dice the cucumber and add it to the couscous.
Wash and finely chop the parsley, mint and coriander and mix them into the couscous along with the olives, raisins, spices and a generous splash of olive oil.
Season to taste.
Notes
This is a delightful dish to serve in summer as a starter with ham and melon. It is also perfect with grilled or pan-fried fish, such as red mullet or John Dory.
