Nothing faster than couscous. And bringing a little bit of warmth from the orient to the cold days that we´ve been feeling here.
I believe that tabbouleh is most typically made with bulgur, but I only had couscous so that´s what I used. In it´s essence I kept the spices and herbs, specially the mint.
Wonderful to eat just as it is or as a side dish. And with a glass of black tea to the side, even better...
Ingredients (for 2 persons)
Around 100 gr of couscous (or bulgur)
1 finely diced onion
2 garlic cloves, diced
Half of 1 leek in fine slices
1 diced tomato
Half grated carrot
salt, pepper, cinnamon and nutmeg to taste
Finely chopped herbs: mint, coriander and parsley
2 to 3 tablespoons of olive oil
Juice of half a lemon
In a pan place the olive oil, garlic, onion and leek. Simmer until the onions and leek are soft. Add the chopped tomatoes and carrot, mixing and letting simmer for a few minutes. Mix in the couscous and the herbs, and season with the spices. Add water just until the couscous are covered, and let simmer for 10 min (or until most of the water evaporates). Before serving top with more fresh herbs and a drizzle of lemon juice.