Taboulé

Possibly my most useful gastronomic instruction that I received in France, was that of the preparation of Couscous, and its use in Taboulé.

Down in the South West of France, Taboulé is probably the most common accompaniment to outdoor BBQ eating. Plenty of Chicken, Pork, Lamb, and Merguez (spicy sausages) on the BBQ, accompanied by Taboulé and a simple salad; and I'm in heaven.

 

So, just in case it's new to you; this is how it's made.

First prepare your Couscous. Then, when cooled and fluffed, add a chopped Red Onion, a chopped Tomato, and a good handful of chopped fresh Mint. Add the juice of a Lemon, a splash of Olive Oil, and some salt. Mix together, put in Fridge until required.

Everyone loves it. It's simple and quick to make, and it accompanies all grilled meat perfectly. Just sprinkle plenty of ground Cumin on the meat before serving.

I can remember the very moment when I first tasted Taboulé, and at once I asked the lady of the house how it was made. We were at a lovely old, and very cluttered, Chateau to celebrate the upcoming wedding of a good friend, and I felt as if I'd just made a very important discovery (which I had).

We've never looked back, and on Sunday evening we ate the above with some English 'Chorizo Style Sausages' from Sainsbury's. A little Harissa added to the delight.

Minimum effort; maximum pleasure!