Recipes ZESTY TABBOULEH
Here’s some Moroccan flavor for your timeline. We’re enjoying the last few days of summer with this fresh, zesty salad. So quick and easy to put
together. Crunchy and delicious - a real crowd pleaser. Not only that, but it tastes even better the next day.
- WHAT YOU WILL NEED -
- 1 cup couscous
- 2 cups vegetable stock, boiling hot
- 1 red onion, finely diced
- 1 yellow pepper, deseeded & diced
- 1 small cucumber, finely diced
- 1 tomato, finely diced
- Handful mint, chopped
- Handful coriander, chopped
- 1 Tbsp Cape Herb & Spice Tastebud ZESTY
- 1 lemon, quartered
- Hummus, to serve * optional
- METHOD -
Start off by placing the couscous in a glass bowl, pour the boiling stock over it and cover with cling wrap.
Then leave it to absorb the liquid for about 12-15 minutes. Fluff with a fork to separate grains and set aside so it cools.
Next, mix in all the chopped veggies and herbs as well as the Cape Herb and Spice Tastebud Zesty into the couscous and toss together.
Serve this dish cold with the hummus. Squeeze some lemon juice on top and enjoy!!
Ps: This dish is GLUTEN-FREE AND VEGAN
Recipe concept & photography by Tebo and Lebo Ndala from Withlovefromthetwins
" We love cooking, we absolutely love what we do. Our passion grows with every experience we have. We currently work in the food and media industry, preparing to be the best food editors and food stylists in the world!!! We are not just chefs, we are creators and artists".
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