Grilled vegetable kebabs on taboule

1 servings

Ingredients

QuantityIngredient
1Cauliflower; (blanched)
1Green pepper
1Red pepper
1Yellow pepper
2Courgettes
250gramsButton mushrooms; (9 oz)
1largeRed onion; (cut into wedges)
1tablespoonCracked caraway seeds
1pinchCumin
1pinchTumeric
150millilitresOlive oil; (1/2 pint)
1Clove garlic
½teaspoonHarissa
325gramsCracked wheat; (soaked for 45
; minutes and
; drained)
3tablespoonsParsley
2Onions
2tablespoonsMint
½Cucumber
150millilitresOlive oil; (1/2 pint)
3Lemons; Juice of
3Tomatoes; (blanched, de-seeded
; and chopped)

Directions

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.

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