From Tunisia, with Love…. Tabouleh with Speculoos!


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I love Tabouleh, it keeps up to 5 days in the fridge and it’s so nice for lunch or as a side dish.
As the couscous can be sticky, it’s important to make sure the spices are well diffused.

I added grated “Speculoos”, the Belgian cinnamon biscuits, to it. The result was delicious!

You can easily play with the ingredients, depending on what you have in your fridge and pantry. It all works as long as you respect that a good Tabouleh needs: spice, fresh herbs, acidity and some sweetness.

TABOULEH WITH SPECULOOS

Serves 3-4

What do you need?

• 1 ½ cup couscous
• 7 cherry tomatoes
• 1 cucumber
• ½ tin of cooked artichokes
• 1/3 cup freshly chopped mint
• 1/3 cup freshly chopped parsley
• 1/3 cup freshly chopped coriander
• Juice ½ lemon
• 2 “Speculoos” biscuits (alternatively use ginger biscuits)
• ½ tsp. smoked sweet paprika powder
• 2 tbsp. olive oil
• 2 spring onions
• 2 tbsp. sultanas
• 2 heaped tbsp. whole walnuts
• ½ tin of black pitted olives
• ½ tsp. salt
• pinch of ground black pepper
• a pinch of red Cayenne pepper

How?

Bring water to a boil for the couscous. Put the couscous in a salad bowl and pour 1 ½ cups of boiling water on top, stir and let it sit for 10 minutes.

In the mean time, chop the tomatoes roughly.
Peel the cucumber, chop in 1 cm cubes and remove the seeds.
Chop all the fresh herbs as fine as possible.
Drain and dry the artichokes with paper kitchen towel. Cut into strips of 1 cm.
Drain the olives. Chop half of them roughly. Put the other half on the side.
Grate the Speculoos biscuits.
Slice the spring onions into fine rings.

Take the salad bowl with couscous, add the olive oil and stir well until all lumps are unclothed.
First add the paprika, Cayenne pepper, salt and Speculoos, blend well.
Then, add the tomatoes, artichokes, chopped olives, spring onion, cucumber, lemon juice, sultanas and herbs, stir.

Serve in a large platter and sprinkle the whole olives and walnuts on top.

Cool in the fridge for 30 minutes.

Bon appétit!

PS: this is a nice vegetarian dish; but if you like, you can serve this with grilled chicken breast, Merguez sausages or lamb chops.

© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

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