| 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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