I have always loved this fresh salad, which reminds me of my childhood. 
With the heat we’ve had this weekend, that’s all I felt like and it’s a great accompaniment for any barbeques.
In Australia, the most common tabouleh is the Lebanese version, with lots of parsley, but what I grew up with is the Mediterranean version with couscous, which I find more refreshing and savoury – without too much herb and green.  

For other variances you can replace the couscous by quinoa, bulgur, or even brown rice for a gluten free version.

Note: The couscous variance, is much better cooked a day before and left overnight in the fridge so the couscous absorbs the juice.

Ingredients:
-          200g Couscous
-          1 Cucumber
-          3 Tomatoes
-          1 Green Capsicum
-          Mint
-          1 Onion
-          2 Lemons
-          Olive Oil
-          Salt & Pepper

1-     In a large bowl place 200g of couscous

2-     Cut in small dices cucumber and capsicum and add to the bowl

3-     With you Casa Peeler, peel the onion. Hold it with a fork and brush it to obtain thin strips of onion and add to the bowl.

4-     With you Casa Peeler, peel the tomatoes (so they will give more juice and help the couscous grow). Cut the tomatoes in small dices and add to the bowl too.

5-     Thinly cut mint to your liking and add to the bowl.

6-     Give everything a good mix (better use your hands).

7-     Add 6 – 7 spoons of olive oil and squeeze juice out of the lemons.

8-     Add salt & pepper and mix again.

9-     Cover and leave in the fridge overnight. 

Completing my earlier post on Watermelon, this is definitely something I will try this summer. 


Ingredients
5 cups chopped Seedless Watermelon
1/2 cup chopped yellow onion
1/2 cup chopped green peppers
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/4 tsp. chili powder
1/2 cup chopped cilantro
2 tsp chopped jalapeno
1 tbsp. lime juice
1 cup finely chopped seedless Watermelon, reserved for garnish
1/2 to 1 cup finely diced avocado, reserved (optional)

Instructions
Puree the first 10 ingredients in a blender until smooth. Adjust the seasonings as needed. Chill in the fridge for at least 1 hour. Stir in the finely chopped watermelon and avocado at serving time.

Servings - Serves 4.

INGREDIENTS
- 180g (2 1/4 cups, loosely packed) finely shredded cabbage
- 180g (2 1/4 cups, loosely packed) finely shredded red cabbage
- 1 medium (about 130g) carrot, peeled and grated or thinly striped 
- 1 small-medium (about 200g) red or yellow capsicum, thinly sliced
- 24g (1/4 cup) finely chopped green onion (green shallot)

For the dressing
- 2/3 cup (166g) mayonnaise
- 2 tablespoons (40ml) white vinegar
- 3 teaspoons caster sugar and Salt, to taste. 

Quick, easy and full of health benefits, this salad consists of cabbage, carrot, capsicum and green onion in a tangy, mayonnaise-based dressing. Because the vegetables soften and release moisture once dressed, we prefer to dress the salad just before serving. Coleslaw is a great accompaniment to barbequed meats or roast chicken.

When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer leaves. Use your Casa Peeler to finely shred the cabbage. 

Not only is this recipe easy to prepare, it will melt in your mouth and provide you with all the health benefits of the capsicum!
Capsicums contain a high level of vitamins C and vitamins A (antioxidants), numerous carotenoids and are low in fat and calories. Add the iron of the meat stuff... and you have a quick & easy dish to boost your metabolism!

INGREDIENTS:

- 4 medium size capsicums (reds are the sweetest) 
- 400g Beef and Pork minced
- 1 onion
- 2 eggs
- 50g cooked rice
- salt, pepper and herbs
- 1 large can of tomato diced