This is one of the many variations I have on the general theme of tabbouleh. Basically we’re talking about some kind of grain, a bunch of parsley, and whatever else seems like a good idea.
In this case:
- 1 cup couscous, soaked in 1 cup boiling water with a slurp of olive oil
- 1 can chickpeas, drained
- 1 onion, diced then caramelised
- 2 medium sweet potatoes, roughly diced, tossed in olive oil with some salt and pepper, and baked at 350F/180C til fork-soft
- 1 bunch parsley, chopped (you can keep about half the stems)
- zest and juice of 1 lemon
- additional salt and pepper to taste
Other variations: you can use bulgur, quinoa, orzo, or whatever other grain you like; you can mix up the green stuff (I like using mint, or arugula/rocket); you can add all kinds of other flavour combinations. One of my favourites is bulgur/parsley/currants/toasted almonds/moroccan salted preserved lemons.
Anyway, what I made is probably enough for 4 meals, and should keep well in the fridge for at least a few days. Tonight I paired mine with a cheeky chardonnay — and by cheeky I mean “cheap, has a twist-top lid, and I can’t remember the name of it.”
