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Rutabaga and Parsley Tabbouleh
2014-04-29
https://www.metro.ca/userfiles/image/recipes/taboule-aux-rutabagas-et-au-persil-10049.jpg
PT20M
PT20M
PT40M
Preheat the oven to 400°F.Coat the rutabagas in olive oil and season.Place on a baking sheet and cook for 20 minutes.Turn halfway through cooking.Remove from oven and set aside.Bring water to boil and add salt.Remove from heat.Place the couscous and the butter in a bowl.Season and add just enough boiling water to cover the couscous.Cover the bowl with plastic wrap and let stand for 30 minutes.When the couscus has puffed up, remove the plastic wrap and separate the grains with a fork.Add the diced tomatoes, onion, cucumber, raisins, marjoram, fresh parsley and lemon zest and juice. Season.Add the rutabagas to the couscous and check seasoning.
4
Zeste
5
1
5
5
1 rutabaga, peeled, diced, and blanched for 1 minute
sufficient quantity, water
150 g box of couscous
2 tsp. (10 mL) unsalted butter
sufficient quantity, extra virgin olive oil
3 large Tomato, with the seeds removed, and cut into small dice
1 yellow onion, peeled and cut into small dice
1 English cucumber, with the seeds removed, and cut into small dice
3 Tbsp. (45 mL) raisins
3 Tbsp. (45 ml) fresh marjoram, minced
1/3 cup (80 mL) fresh parsley, minced
juice and zest of 1 1/2 lemon
salt and ground pepper to taste
Rutabaga and Parsley Tabbouleh
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1
rutabaga, peeled, diced, and blanched for 1 minute
-
sufficient quantity, water
-
150 g
box of couscous
-
2 tsp.
(10 mL)unsalted butter
-
sufficient quantity, extra virgin olive oil
-
3
large Tomato, with the seeds removed, and cut into small dice
-
1
yellow onion, peeled and cut into small dice
-
1
English cucumber, with the seeds removed, and cut into small dice
-
3 Tbsp.
(45 mL)raisins
-
3 Tbsp.
(45 ml)fresh marjoram, minced
-
1/3 cup
(80 mL)fresh parsley, minced
-
juice and zest of 1 1/2 lemon
-
salt and ground pepper to taste
Preparation
Preheat the oven to 400°F.
Coat the rutabagas in olive oil and season.
Place on a baking sheet and cook for 20 minutes.
Turn halfway through cooking.
Remove from oven and set aside.
Bring water to boil and add salt.
Remove from heat.
Place the couscous and the butter in a bowl.
Season and add just enough boiling water to cover the couscous.
Cover the bowl with plastic wrap and let stand for 30 minutes.
When the couscus has puffed up, remove the plastic wrap and separate the grains with a fork.
Add the diced tomatoes, onion, cucumber, raisins, marjoram, fresh parsley and lemon zest and juice. Season.
Add the rutabagas to the couscous and check seasoning.
Source :
Zeste
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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