Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cauliflower; (blanched) |
| 1 \N | Green pepper |
| 1 \N | Red pepper |
| 1 \N | Yellow pepper |
| 2 \N | Courgettes |
| 250 grams | Button mushrooms; (9 oz) |
| 1 large | Red onion; (cut into wedges) |
| 1 tablespoon | Cracked caraway seeds |
| 1 pinch | Cumin |
| 1 pinch | Tumeric |
| 150 millilitres | Olive oil; (1/2 pint) |
| 1 \N | Clove garlic |
| ½ teaspoon | Harissa |
| 325 grams | Cracked wheat; (soaked for 45 |
| \N \N | ; minutes and |
| \N \N | ; drained) |
| 3 tablespoons | Parsley |
| 2 \N | Onions |
| 2 tablespoons | Mint |
| ½ \N | Cucumber |
| 150 millilitres | Olive oil; (1/2 pint) |
| 3 \N | Lemons; Juice of |
| 3 \N | Tomatoes; (blanched, de-seeded |
| \N \N | ; and chopped) |
FOR THE MARINADE
FOR THE TABOULE
Blend all the ingredients for the marinade, for the kebabs. Arrange the vegetables colourfully on the skewers with an eye for colour, then leave them in the marinade for one hour.
Meanwhile prepare the taboule. Squeeze out any excess water from the soaking taboule, place in a bowl, add the remaining ingredients and blend well together. Season well.
Place in a flat serving dish. Grill the kebabs until charred on all sides and cooked, dress on the taboule. Heat the marinade from the vegetables and pour over the kebabs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.