15 min Preserved Lemons & Kale Tabouleh
Recipe
This simple and yet, some might say, quite exotic dish is a perfect addition to your plant-based buffet. Or you could simply have it with some olives, chopped tomatoes and a big dollop of hummus and, as for me – it would be a great lunch on the go.
Regarding preserved lemons, as mentioned in my previous posts, you used to be able to get them only in middle-eastern shop, but not anymore – they are easily available in some biggest supermarkets (usually amongst pesto and other sauces).
Instead of steaming kale, you could simply massage olive oil into it and leave it to soften. And yes, I said: ‘massage’ – use your hands to do so!
Equipment: blender
Prep time: 15 min
Difficulty: easy
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Ingredients
- 150g kale, washed and shredded by hand
- 250g couscous
- 3 preserved lemons
- 5 tbsp. extra virgin olive oil
- Salt & freshly grated black pepper
Method
1. Steam your kale making sure you keep it still a bit crispy.
2. Place couscous in a large salad bowl. Pour boiling water over it so that there is 1 cm of water above the level of the couscous. Add a tbsp. of olive oil. Use a fork to fluff it. Put aside leaving it to absorb its water.
3. Place steamed kale, olive oil and preserved lemons in a blender and blitz until smooth. If it’s too dry, add a bit of water. Add the mixture to couscous and season with salt & pepper.