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Rutabaga and Parsley Tabbouleh https://www.metro.ca/userfiles/image/recipes/taboule-aux-rutabagas-et-au-persil-10049.jpg PT20M PT20M PT40M
Preheat the oven to 400°F.Coat the rutabagas in olive oil and season.Place on a baking sheet and cook for 20 minutes.Turn halfway through cooking.Remove from oven and set aside.Bring water to boil and add salt.Remove from heat.Place the couscous and the butter in a bowl.Season and add just enough boiling water to cover the couscous.Cover the bowl with plastic wrap and let stand for 30 minutes.When the couscus has puffed up, remove the plastic wrap and separate the grains with a fork.Add the diced tomatoes, onion, cucumber, raisins, marjoram, fresh parsley and lemon zest and juice. Season.Add the rutabagas to the couscous and check seasoning.
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1 rutabaga, peeled, diced, and blanched for 1 minute sufficient quantity, water 150 g box of couscous 2 tsp. (10 mL) unsalted butter sufficient quantity, extra virgin olive oil 3 large Tomato, with the seeds removed, and cut into small dice 1 yellow onion, peeled and cut into small dice 1 English cucumber, with the seeds removed, and cut into small dice 3 Tbsp. (45 mL) raisins 3 Tbsp. (45 ml) fresh marjoram, minced 1/3 cup (80 mL) fresh parsley, minced juice and zest of 1 1/2 lemon salt and ground pepper to taste
Rutabaga and Parsley Tabbouleh

Rutabaga and Parsley Tabbouleh

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    rutabaga, peeled, diced, and blanched for 1 minute

  • sufficient quantity, water
  • 150 g
    box of couscous
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  • 2 tsp.
    (10 mL)
    unsalted butter
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  • sufficient quantity, extra virgin olive oil
  • 3
    large Tomato, with the seeds removed, and cut into small dice
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  • 1
    yellow onion, peeled and cut into small dice
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  • 1
    English cucumber, with the seeds removed, and cut into small dice
  • 3 Tbsp.
    (45 mL)
    raisins
  • 3 Tbsp.
    (45 ml)
    fresh marjoram, minced
  • 1/3 cup
    (80 mL)
    fresh parsley, minced

  • juice and zest of 1 1/2 lemon

  • salt and ground pepper to taste
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

Coat the rutabagas in olive oil and season.

Place on a baking sheet and cook for 20 minutes.

Turn halfway through cooking.

Remove from oven and set aside.

Bring water to boil and add salt.

Remove from heat.

Place the couscous and the butter in a bowl.

Season and add just enough boiling water to cover the couscous.

Cover the bowl with plastic wrap and let stand for 30 minutes.

When the couscus has puffed up, remove the plastic wrap and separate the grains with a fork.

Add the diced tomatoes, onion, cucumber, raisins, marjoram, fresh parsley and lemon zest and juice. Season.

Add the rutabagas to the couscous and check seasoning.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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