Recipe - Grilled Vegetable Kebabs On Taboule

1 Cauliflower; (blanched)
1 Green pepper
1 Red pepper
1 Yellow pepper
2 Courgettes
250 g Button mushrooms; (9 oz)
1 lg Red onion; (cut into wedges)
1 tablespoon Cracked caraway seeds
1 pn Cumin

FOR THE MARINADE
1 pn Tumeric
150 ml Olive oil; (One half pint)
1 Clove garlic
One half teaspoon Harissa

FOR THE TABOULE
325 g Cracked wheat; (soaked for
45
; minutes and
; drained)
3 tablespoon Parsley
2 Onions
2 tablespoon Mint
One half Cucumber
150 ml Olive oil; (One half pint)
3 Lemons; Juice of
3 Tomatoes; (blanched,
deseeded
; and chopped)

Blend all the ingredients for the marinade, for the kebabs. Arrange the
vegetables colourfully on the skewers with an eye for colour, then leave
them in the marinade for one hour.

Meanwhile prepare the taboule. Squeeze out any excess water from the
soaking taboule, place in a bowl, add the remaining ingredients and blend
well together. Season well.

Place in a flat serving dish. Grill the kebabs until charred on all sides
and cooked, dress on the taboule. Heat the marinade from the vegetables and
pour over the kebabs.

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Converted by MM_Buster v2.0l.