Table tricolore. Three taboulés.

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.

Yellow.

Turmeric, raisins, red bell pepper, chick peas, herbs.

Red.

Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

Green.

Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).