| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gourmet, Green, The |
1 |
Servings |
INGREDIENTS
| 1 |
|
Cauliflower, blanched |
| 1 |
|
Green pepper |
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 2 |
|
Courgettes |
| 250 |
g |
Button mushrooms, 9 oz |
| 1 |
|
Red onion, cut into wedges |
| 1 |
T |
Cracked caraway seeds |
| 1 |
pn |
Cumin |
| 1 |
pn |
Tumeric |
| 150 |
|
Olive oil, 1/2 pint |
| 1 |
|
Clove garlic |
| 1/2 |
t |
Harissa |
| 325 |
g |
Cracked wheat, soaked for |
|
|
45 |
|
|
minutes and |
|
|
drained |
| 3 |
T |
Parsley |
| 2 |
|
Onions |
| 2 |
T |
Mint |
| 1/2 |
|
Cucumber |
| 150 |
|
Olive oil, 1/2 pint |
| 3 |
|
Lemons, Juice of |
| 3 |
|
Tomatoes, blanched |
|
|
de-seeded |
|
|
and chopped |
INSTRUCTIONS
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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