Taboule with tomato salsa

Yield: 1 servings

Measure Ingredient
250 grams Couscous
15 grams Dill; chopped
15 grams Mint; chopped
2 tablespoons Olive oil
1 \N Lemon and zest; juice of
\N \N Hemp oil
\N \N Sugar
4 larges Tomatoes; diced
15 grams Coriander; chopped
30 grams Parsley; chopped
500 millilitres Veg stock - double strength
\N \N Balsamic vinegar
\N \N Salt and pepper

Put couscous in a bowl and cover with boiling stock. Stir and leave covered for 5 minutes.

Stir and pour into a tray to cool. Add lemon, herbs and olive oil. Cool.

Season tomatoes with a sprinkling of sugar, salt and pepper.

Make a dressing of hemp oil and vinegar to a 50:50 ratio. Pour dressing over tomato and mix. Spoon couscous on to centre of plate and place tomato onto plate beside it. Serve.

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Carlton Food Network

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