Summer tabbouleh

Preheat the oven to 180°C

Griddle the zucchini and aubergine slices without any oil in a hot griddle pan until nicely caramelised. Roughly chop the aubergine once it has cooled. Roast the onions and butternut in the oven with a drizzle of olive oil and season to taste.

Sauté the onions in ½ the olive oil and fry until translucent. Add the garlic & Veggie Rub and cook for a further 2 minutes allowing all the flavours to develop. Add the couscous and stir to incorporate all the flavours. Add the heated chicken or vegetable stock, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes.

Remove the lid and fluff up the couscous using a fork to separate the granules.

Add all the vegetables and olives to the couscous, mixing well to combine.

Dress the couscous with more extra virgin olive oil and lemon juice. Just before serving add the basil, lots of fresh parsley and finally season with salt and pepper.

Serves 8.

Ingredients

• 3 cups of couscous
• 125 ml extra virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp NoMU Veggie Rub
• 4 cups of chicken or vegetable stock, heated
• Juice of 2 lemons
• 50 g basil, roughly chopped
• 50 g mint, roughly chopped (optional)
• A very good handful of freshly chopped parsley
• for the vegetables
• 2 marinated & grilled red & yellow peppers,
• sliced (see recipe mailer # 13)
• 3 medium zucchinis, sliced diagonally
• 2 red onions, cut into boats
• 1 cup of roughly chopped butternut
• 100 g black olives, pitted
• 1 large aubergine, sliced into rings
• NoMU Just Salt & NoMU Just Pepper