Serving Size: 8
For the canoes
- 2-3 Belgian endives (also known as chicory)
For the Tabouli
- 4-5 large rosettes of cauliflower
- 1 red bell pepper
- 1 c. green peas, fresh or frozen
- 1/2 c. fresh parsley, finely chopped
- 2 tomatoes, chopped
- 1/4 c. fresh mint leaves, finely chopped
- 3/4 c. bulgur or couscous
For the dressing
- 1/4 c. olive oil
- 1/8 c. lemon juice
- 2 teaspoons vegetable bouillon powder
- Separate or cut the cauliflower into smaller flowers and put into the food processor or kitchen machine.
- Using the S blade chop the cauliflower into very, very fine pieces, so as couscous.
- De-seed and de-vein the red pepper and cut it into small pieces.
- Thaw the frozen peas, or remove fresh peas from the pod.
- In a small bow, place the bulgur or couscous.
- Pour enough boiling water over the grains until they lay submerged.
- Allow the grains to swell for 10-15 minutes.
- Meanwhile, chop the tomatoes in small pieces.
- Chop the mint and parsley fine.
- Put all the vegetables in a large bowl and mix well.
- Drain any excess water from the grains and add to the vegetables.
- Make a simple dressing using the olive oil, lemon juice and vegetable bouillon.
- Pour over the salad and mix well.
- Fill each of the canoes with the tabouli and place on a serving platter or individual plates.
If you wish you can always add other vegetables, fresh mushrooms chopped in small pieces, or celery or cucumbers.
As all the ingredients are raw, the salad holds well in the refrigerator and tastes as great the next day.