| 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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