Special Diet

Harissa Tabbouleh with Roasted Vegetables

cook 30 mins
Tags: Spicey
  • 1 courgette, cut into bite- sized pieces
  • 2 red peppers, cored, deseeded and cut into bite-sized pieces
  • 1 yellow pepper, cored, deseeded and cut into bite-sized pieces
  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 2 tablespoons harissa paste
  • 125 g (4 oz) bulgar wheat
  • 600 ml (1 pint) hot vegetable stock
  • juice of 1 lemon
  • 6 tablespoons finely chopped coriander leaves
  • 6 tablespoons finely chopped mint leaves
  • Put the courgettes and peppers in a roasting tin. Mix together the oil, garlic, red chilli and harissa in a bowl, then pour over the vegetables and toss to coat evenly. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until softened and the vegetables are just beginning to char at the edges.
  • Meanwhile, put the bulgar wheat in a large heatproof bowl and pour over the stock, then cover tightly with clingfilm and leave to stand for 15 minutes until the grains are tender but still have a little bite.
  • Leave the bulgar wheat to cool slightly, then add the roasted vegetables, lemon juice and chopped herbs and toss to mix well. Serve warm or at room temperature.
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