A boulets rouges

Taboule rouge (red taboule). The pun is lost in translation.

The couscous is soaked in a lot of thick tomato juice, with a little olive oil, okra, hot chili, salt. Before serving, I added capers, parsley and a little argan oil.

3 thoughts on “A boulets rouges

  1. I like that recipe! I would love to taste it! I really like argan oil… Also, I do have some okra to use. Maybe you’ll inspire my dinner meal. 😉

  2. Pingback: First Frenchy « GOURMANDE in OSAKA

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