Taboule with tomato sauce

Yield: 1 servings

Measure Ingredient
250 grams Couscous
15 grams Dill; chopped
15 grams Mint; chopped
2 tablespoons Olive oil
1 Lemon and zest; juice of
Hemp oil
Sugar
4 larges Diced tomatoes
15 grams Coriander; chopped
30 grams Parsley; chopped
500 millilitres Double strength vegetable stock
Balsamic vinegar
Salt and pepper

Put the 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 coriander, parsley, 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 onto the centre of a plate and place tomato on a plate beside it.

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