In the middle east, boulghour is used instead of couscous grain.
You will need for 4:
- 300g couscous
- The same volume of boiling water as that of couscous grain.
- 4 tomatoes cut in dice
- 1 diced white onion
- 1 bunch of parsley chopped finely
- 1 bunch of mint chopped finely
- the juice of a lemon
- 10cl oil
- salt, pepper.
Mix the couscous grain with the oil, salt, then add the boiling water, and set aside for 1/2h.
Then add the other ingredients, then leave in the fridge for a while.
Serve cool.
Easy no?
North African cuisine is completely integrated in French cuisine and kitchens, and you will find the dishes cooked in French homes as well as in restaurants everywhere. It is a very fragrant, fresh and full of flavours.
Enjoy the tabouleh whilst the good weather lasts!
Source: Photography, me , and recipe, the one I tend to make.
I invented this dish one day when I was in for experimenting quite a bit. This sweet and sour dish is made of Moroccan-style meatballs on a bed of endives with vinaigrette.
The Meatballs (for 2):
- 400g minced lamb
- fig jam
- 1 good pinch powdered cumin
- 1 good pinch powdered ginger
- 1 good pinch powdered paprika
- 1 good pinch powdered flaked chillies
- sultanas
- 1 dash of old balsamic vinegar
- 1 clove of garlic very finely cut
- 1 diced fresh tomato
- salt, black pepper
Mix well, form balls, and place in the oven for 10-15 minutes to your liking on a grid to let the fat drip. One's never healthy enough...
Vinaigrette:
- 2 spoons of olive oil
- 1 spoon of water
- 1 spoon of balsamic vinegar
- some walnut kernels
- salt, black pepper
Wash the endives, cut them in slices and place in the plate, sprinkle with vinaigrette, and dispose the meatball on top.
Very tasty, and it's pretty fast when you're too lazy to cook when you are back from work...
