Tabbouleh – An awesome couscous salad

I love working with simple things and making amazing results. A friend of mine Mel in Cyprus has inspired this recipe after she raved about her tabbouleh salad.


1 box of couscous

750 ml of water

1/3 cup olive oil

10 ml of cayenne pepper

20 ml salt

1 cucumber

6 tomatoes

1 cup of celery

1 red pepper

½ green pepper

1 cup of lemon juice

¼ cup olive oil

30 ml of dried mint

45 ml of dried parsley


Place the dry couscous in a large serving dish. Combine 1/3 cup olive oil, 30ml of cayenne pepper and ¾ cup of boiling water. Pour over the boiling water and cover for 15 mins. Hold separate.

the couscous

the couscous

Chop up the tomatoes into small pieces after discarding the pips, the red and green pepper into tiny pieces and the celery. Combine all of these cool ingredients together with 1 cup of lemon juice, olive oil and herbs. Toss with a giant spaghetti spoon. Allow the couscous to draw, and fluff up with a big fork. Allow this to cool, and then combine with the salad. And hey presto you have now got a treat for a larger dinner party.

Tabbouleh Salad

Tabbouleh Salad



The Great Summer Steaks with Kale Salad and Minty Salsa Verde

The Great Summer Steaks with Salsa Verde

The Steaks

A few minute steaks – rubbed in olive oil and salt and pepper

A few large kale leaves from the garden, chopped thinly. (I use a Zimbabwean variety called Mustard Rape)

Spring onions, chopped (including a few ends)

Garlic, chopped fine

Squeeze of half a lemon


1 cup fresh coriander
1 cup fresh mint leaves
½ an onion
Zest and juice of 1/2 a large lemon
1 tbsp grape wine vinegar
Pinch of cracked black pepper
2 tbsp olive oil

The Kale Salad


Make the kale salad first to give it time to relax in the fridge before serving.

Take the washed garden fresh leaves and cut into thin pieces, drizzle with olive oil and chopped garlic, as well as a few chopped spring onions and chop a few of the ends as well. Toss everything up for a bit in the bowl, then place into fridge.

The Salsa Verde

In a liquidizer place all the herbs, the lemon, roughly chopped onion, vinegar, olive oil and vinegar. Dice up on pulse mode for a short while and set the sauce aside.

The Meat

Preheat a griddle pan. Make sure the steaks are room temperature, they should take a maximum of 4 minutes per side to cook. Smear both sides of your steaks with olive oil, then season with salt and pepper. When the steaks are perfectly cooked to your liking, move them to a cutting board to rest for a few minutes and save any resting juices.


Now scatter the chilled rape salad over your chosen serving platter and place steaks across, finish with a few tablespoons of salsa verde and scatter over any remaining fresh herbs. Garnish with a sprig of mint.


Gluten Free and tasty. Mission accomplished!