Here’s another great Provence Food recipe
Tabbouleh has become more and more the main stay of summer lunches in Provence.
Here’s the Guru version.
1kg packet of couscous
1 chicken stock cube
2 red peppers
1 packet pistacho nuts shelled (150g)
1 packet pine-nuts (100g)
Chives and basil to taste
2 small pots sun dried tomato paste.
6 tablespoons of good quality olive oil
Dissolve a chicken stock cube in boiling water (use twice the volume of the couscous to be prepared)
Reduce to a gentle simmer, add the grain and let cook for three to four minutes, drain.
Alternatively allow the water cool. Once tepid add the couscous and leave to sit for 45 minutes
Lightly grill the pine nuts until coloured.
Repeat with the flaked almonds.
Finely dice the red pepper.
Finely chop the chives and basil, (other fresh herbs can be substituted)
Mix together peppers, chives, pine nuts, flaked almonds and pistacho nuts.
Add to the cooled couscous grain.
Mix well, and then add the jars of sun-dried tomato paste. Mix well again.
Squeeze the lemons and mix with the olive oil, add to the salad, mix well.
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