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)
Harissa Dressing:
60 g olive oil
60 g tahini
60 g lemon juice
2 tablespoon tomato puree
1 teaspoon smoked paprika
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
Black pepper to taste
1/2 teaspoon cayenne pepper (start smaller if you don’t want it too spicy)
1/2 bunch parsley (10g)
150 g water
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.
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Serve with the Harissa Dressing on the side.
For the Harissa Dressing:
- In a blending jar, add first all the liquid followed by everything else.
- Blend until it’s creamy and smooth. Alternatively, you can do it by hand using a whisk.
- Start with the tahini and water, then add everything else.