Try this delicious tabbouleh salad with blanched edamame, rucola, red pepper, and a spicy harissa dressing using buckwheat couscous for a gluten-free version.
Ingredients
- 250 g whole couscous
- Same volume of boiling water (around 250 ml)
- 1/2 teaspoon salt
- 1/2 teaspoon tumeric powder
- 1 teaspoon chilli flakes
- 3 tablespoons olive oil
- 500 g frozen edamame - blanched
- 100 g rucola
- 1 red pepper
- 1 spring onion
- 2 bunches parsley (40 g)
- 2 bunches mint (40 g)
Directions
- Transfer the couscous to a bowl and add salt, turmeric, chilli flakes and olive oil. Using a fork make sure the couscous is covered in olive oil. Add boiled water to the couscous and cover with a plate or a lid. Allow to rest for 12 minutes.
- For blanching prepare a pot with boiling water. Add edamame and cook for one minute. Using a sieve, rinse under very cold water to stop the cooking process and achieve a vibrant green. Set aside.
- Using a sharp knife, chop rucola, herbs and onion as small as possible and set aside.
- Cut the red pepper in two, deseed and remove the white part inside. Make small cubes - as small & same size as possible.
- Check the couscous again, the water should be fully absorbed. Using a fork, fluff the couscous first and then add all the ingredients you just cut plus the edamame.
- Serve with the Harissa Dressing on the side.