COUSCOUS AND PINE NUT SALAD
This is my version of the classic middle-eastern mezze dish, tabouleh
ARRANGE OCCASION: 15 minutes
COOKING OCCASION: 10 minutes
SERVES: 4
1 cup couscous; 1 ½ cups vegetable stock; 1tbsp curry powder; 1tbsp added virgin olive grease; ½ cup toasted pinenuts; 2tbsp lime sap; 2 large cloves garlic, pounded; ¼ cup freshly cut up mint; ¼ cup freshly cut up parsley; ½ tsp freshly ground kali mirch; 2tbsp added extra virgin olive greases; 2 average tomatoes, cut up.
Place the couscous in a bowl; pour in the warm stock and curry powder and seal with a top. Once chill, take away the lid and break up any swells with the aid of a fork.
Add olive grease, tomatoes and pine nuts, and dress with lime sap, garlic, pudina and parsley. Add pepper and check flavor. Blend well.
Dish up at room temperature, decorated with olives or baked red bell peppers.
