Since then Christ is praying for us, whom should we fear? And since He has promised to make us more than conquerors, of whom should we be afraid? No, though an host of demons are lined up against us, let us not be afraid; though the hottest persecution should rise up against us, yet let us put our trust in God. Even though Satan, and the rest of his apostate spirits, are powerful, when compared with us; yet, if put in competition with the Almighty, they are as weak as the smallest worms. God has them all reserved in chains of darkness until the final judgment day. They shall only go as far as He permits them, and no farther.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains		The, Green, Gourmet	1	servings

INGREDIENTS

1		Cauliflower; (blanched)
1		Green pepper
1		Red pepper
1		Yellow pepper
2		Courgettes
250	g	Button mushrooms; (9 oz)
1	lg	Red onion; (cut into wedges)
1	tb	Cracked caraway seeds
1	pn	Cumin
1	pn	Tumeric
150	ml	Olive oil; (1/2 pint)
1		Clove garlic
1/2	ts	Harissa
325	g	Cracked wheat; (soaked for 45
		; minutes and
		; drained)
3	tb	Parsley
2		Onions
2	tb	Mint
1/2		Cucumber
150	ml	Olive oil; (1/2 pint)
3		Lemons; Juice of
3		Tomatoes; (blanched, de-seeded
		; and chopped)

INSTRUCTIONS

FOR THE MARINADE
FOR THE TABOULE
Blend all the ingredients for the marinade, for the kebabs. Arrange the
vegetables colourfully on the skewers with an eye for colour, then leave
them in the marinade for one hour.
Meanwhile prepare the taboule. Squeeze out any excess water from the
soaking taboule, place in a bowl, add the remaining ingredients and blend
well together. Season well.
Place in a flat serving dish. Grill the kebabs until charred on all sides
and cooked, dress on the taboule. Heat the marinade from the vegetables and
pour over the kebabs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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