Grilled vegetable kebabs on taboule
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cauliflower; (blanched) | |
| 1 | Green pepper | |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 2 | 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 | Clove garlic | |
| ½ | teaspoon | Harissa |
| 325 | grams | Cracked wheat; (soaked for 45 |
| ; minutes and | ||
| ; drained) | ||
| 3 | tablespoons | Parsley |
| 2 | Onions | |
| 2 | tablespoons | Mint |
| ½ | Cucumber | |
| 150 | millilitres | Olive oil; (1/2 pint) |
| 3 | Lemons; Juice of | |
| 3 | Tomatoes; (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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Converted by MM_Buster v2.0l.