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Mike Riccardi

    • Taboule with Tomato Sauce

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables Sami Superchefs 1 servings

    INGREDIENTS

    250 g Couscous
    15 g Dill; chopped
    15 g Mint; chopped
    2 tb Olive oil
    1 Lemon and zest; juice of
    Hemp oil
    Sugar
    4 lg Diced tomatoes
    15 g Coriander; chopped
    30 g Parsley; chopped
    500 ml Double strength vegetable stock
    Balsamic vinegar
    Salt and pepper

    INSTRUCTIONS

    Put the couscous in a bowl and cover with boiling stock. Stir and leave
covered for 5 minutes. Stir and pour into a tray to cool. Add lemon herbs
and olive oil. Cool. Season tomatoes with a sprinkling of coriander,
parsley, sugar, salt and pepper.
Make a dressing of hemp oil and vinegar to a 50:50 ratio. Pour dressing
over tomato and mix. Spoon couscous onto the centre of a plate and place
tomato on a plate beside it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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