All Pink Revisited Tabouli — Taboulé revisité tout en rose

by Béa

Beet Tabouli

She is in Wellington, New Zealand and I am in Boston, US. Winter there, summer here. But we are connected by one same dish.

We did not even talk about it.

I found funny to see that both Emma and I made the same tabouli. I discovered hers on the exact day when I made mine.

I like funky coincidences like this. I was so enthusiastic when I saw hers! I know, I need little, but eh, nice to notice things like this.

All in all, there are only a few variations for the ingredients between Emma’s version and mine. Recipe to follow…

Here is the recipe. Super easy to make. Very summery and ideal for a picnic!

Beet Tabouli

You need:

  • About 1/2 to 3/4 cup couscous
  • 1 large beetroot
  • 2 yellow tomatoes
  • 2 oz fresh goat cheese (I used Petit Billy)
  • 2 Tbsp mint, chopped finely
  • 1 Tbsp chives, chopped finely
  • Salt and pepper
  • 4 Tbsp olive oil
  • 3 Tbsp lemon juice


Steps:

  • Wash the beetroot and cook it (about 45 mns, depending on size). Keep some cooking juice.
  • Prepare your couscous according to the instructions on your package. Mix a little bit of the beet cooking water to give the pink color and stain the couscous.
  • Remove the seeds form the tomatoes and dice them roughly.
  • Chop the herbs.
  • Peel the beet and dice it roughly.
  • Mix the couscous with the vegetables.
  • Crumble the goat cheese and add it to the couscous.
  • In a bowl, place salt and pepper, the lemon juice and olive oil, and whisk together. Pour on the couscous and mix well. Serve with decorating sprigs of chives.
Le coin français
Taboulé aux betteraves

Ingrédients :

  • Environ 100 à 150 g de graines de couscous
  • 1 grande betterave rouge
  • 2 tomates jaunes
  • 60 g de chèvre frais (J’ai utilisé du Petit Billy)
  • 2 càs de menthe, hachée finement
  • 1 càs de ciboulette, hachée finement
  • Sel et poivre
  • 4 càs d’huile d’olive
  • 3 càs de jus de citron frais


Étapes :

  • Lavez la betterave et cuisez-la (environ 45 mns, selon la taille). Gardez du jus de cuisson.
  • Préparez votre couscous selon les instructions sur le paquet. Mélangez un peu de jus de cuisson aux graines de couscous pour donner la couleur rose.
  • Epépinnez les tomates et concassez-les.
  • Hachez les herbes.
  • Pelez la betterave et coupez-la en petits dés.
  • Mélangez le couscous aux légumes.
  • Émiettez le fromage de chèvre et ajoutez-le au couscous.
  • Dans un bol, mettez du sel et du poivre, et ajoutez le jus de citron et l’huile. Émulsionnez la vinaigrette et versez-la sur le coucous. Mélangez bien et servez avec de la ciboulette.
Posted in French Inspired, Grains, Salad, Vegetarian

31 comments

  5. Superbe image et couleur éblouissante! La classe. Tu es en vacances ces temps? Ca turbine dur dans ta cuisine, vu tous les nouveaux articles 😉

    Amitiés
    Claude
    P.S Oui, ca valait la peine de se faire rincer pour des éclairs. J’ai vu après que tu en avais aussi fait 😉

  7. Magnifique !!! J’attends la recette avec impatience ! Je cherchais justement à composer un menu “tout en rose”, j’ai frappé à la bonne porte !!

  8. Ca me fait penser au risotto à la rose de Mamina! Très très joli… et tellement original!

  14. It’s funny when that happens. It’s even more bizarre that it happened to you with someone in the mdst of a completely diametrically opposite season. I mean when we’re cooking through the seasons there is a chance that two people, even people in different countries may use the same ingredients, or even choose the same dish – but when a Winter/Summer harmonic convergence of the gastronomic kind like this occurs – well, Bea, you are in an extraordinary place right now.

  15. I’m finally reconnected; and I just stopped by to drink in the gorgeous appetizing color I know I will find here – beautiful! And isn’t such synchronicity fun!?

  16. salé version semoule/betterave/tomates jaunes ou sucré version tapioca/jus de framboise/mangue? suspens…

  19. Very clever and very pretty. Maybe this approach can be applied to other foods, specifically with the intent of persuading you children to eat their vegetables. [along the line of thought that children tend to eat anything brightly colored] You are right, a perfect summer picnic food!

  20. I admit I am not a huige fan of normal tabouli, im not a big parsley eater. Although this one looks like the kind I would go for. Anything with beetroot has my vote!

  21. c’est bien d’avoir mis la recette, j’étais allée sur le site que tu donnais mais bon, c’est mieux ici ! enfin, je préfère….

  22. Beautiful colours Bea! I love the presentation. I’ve noticed that you have been so busy since the last time i was here. Do you ever rest? lol. Your creations are always an inspiration to me!

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  26. Thank you all for your comments! Merci encore à tous de vos commentaires! It is true that what made this event special was the fact that, as pointed by you Lucy, Emma “lives” winter right now, when I “live” summer, yet we had the same idea! 😉

  28. I’m going to try this – not only is it beautiful but with all of those delicious ingredients I bet it’s so good!!!

  29. this dish might be delicious ohhhhhhhh but please do me a favor and do not call it Tabouli or Tabouleh or taboulet… There is one and only LEBANESE TABOULE with the following ingredients: parsley, wheat, green oignons, tomatos, mints, lemon juice, peper salt and cinamon. It is long to prepare but it is so tastful and healthy. For the ones who didn’t taste any of the lebanese dishes, be curious to discover it, it is such a fine and rich cuisine. Bonne appétit!!

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