Who says tabouleh has to be made from bulgur wheat? This time I've used couscous for a variation and it is delicious. If you don't have couscous, use bulgur wheat or cooked rice (brown and wild rice mixed with long grain white for variety).
Ingredients
- 1 cup couscous
- ¾ cup boiling water
- 1 teaspoon salt
- 4-5 spring onions, trimmed
- 2 large tomatoes, blanched
- ½ telegraph cucumber, deseeded and finely diced
- 1 cup chopped fresh parlsey
- ½ cup chopped fresh mint
- juice one lemon
- ¾ cup vinaigrette
- 2 double smoked chicken breasts
- 410 gram can, apricot halves or alternatively, poached fresh apricot halves
Method
- Pour the boiling water over the couscous and salt in a bowl and leave for 5-10 minutes before fluffing up with a fork.
- Finely chop the spring onion and tomato and add to the couscous with the parsley, cucumber, mint, lemon juice and vinaigrette. Toss gently with your hands.
- Finely slice the smoked chicken and arrange the couscous and smoked chicken on a plate, or wide shallow bowls.
- Serve with apricot halves and if wished, lightly grill or pan fry the halves before serving. You could also grill the smoked chicken to add contrasting flavour.
Cooks Tips
- Salt is needed in this recipe or the couscous will be bland.
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