Couscous-Bulgur Salad

I was being creative when I made this, so I can't remember exactly what I put in it. However, people seemed to enjoy it, so I thought I'd make an attempt at remembering.

Serves a few.

• lots of boiling water
• 1 small onion
• 2 small courgettes (zucchini)
• juice of 2 small lemons
• 1 tbsp vegetable stock powder (eg Marigold)
• dried herbs, such as dill, tarragon, thyme, sage (not basil or mint)
• celery salt and black pepper
• 250g (9oz) couscous
• 250g (9oz) bulgur wheat

1. Chop the onion and courgettes.

2. Put the lemon juice, stock powder, herbs and seasoning into a big bowl. Add some boiling water and stir to dissolve the stock powder.

3. Add the chopped vegetables, plus the couscous and bulgur wheat, and cover with boiling water. Stir briefly, cover, and leave for 10 minutes. Check to see how the water is being absorbed; if it needs more, add it. If there's water left after 10 minutes, remove the lid and leave it a bit longer.

4. Taste, adjust seasoning and serve at room temperature.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 23 Jun 1998 - comments and questions to Kake L Pugh (kake@earth.li).