Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.
Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.
Turmeric, raisins, red bell pepper, chick peas, herbs.
Tomato paste, chick peas, sweet corn, green bell peppers, herbs.
Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).