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BALSAMIC & ROASTED GARLIC GLAZED DUCK

SUMMER TABBOULEH

Servings: 8

Ingredients

3 cups of couscous
125ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp NOMU One For All Rub 
4 cups of NOMU Vegetable Stock
Juice of 2 lemons
50g basil, roughly chopped
50g mint, roughly chopped (optional)
1/2 cup parsley, chopped
2 red & yellow peppers, sliced
3 medium zucchinis, sliced diagonally
2 red onions, cut into boats
1 cup of roughly chopped butternut
100g black olives, pitted
1 large aubergine, sliced into rings
NOMU Salt and Black Pepper

Directions

Preheat the oven to 180°C.

Roast the onions and butternut in the oven with a drizzle of Olive Oil and season to taste. Grill the zucchini and aubergine slices without any oil in a hot griddle pan until nicely caramelized. Roughly chop the aubergine once it has cooled.

Sauté the onions in ½ the olive oil and fry until translucent. Add the garlic and One For All Rub and cook for a further 2 minutes allowing all the flavours to develop.

Add the couscous and stir to incorporate all the flavours. Prepare the Vegetable Stock with hot water and add to the couscous, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes.

Remove the lid and fluff up the couscous using a fork to separate the granules.

Add all the vegetables and olives to the couscous, mixing well to combine.

Dress the salad with more Olive Oil and lemon juice. Just before serving add the basil, lots of fresh parsley, and finally season with Salt and Pepper.

Ingredients

3 cups of couscous
125ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp NOMU One For All Rub 
4 cups of NOMU Vegetable Stock
Juice of 2 lemons
50g basil, roughly chopped
50g mint, roughly chopped (optional)
1/2 cup parsley, chopped
2 red & yellow peppers, sliced
3 medium zucchinis, sliced diagonally
2 red onions, cut into boats
1 cup of roughly chopped butternut
100g black olives, pitted
1 large aubergine, sliced into rings
NOMU Salt and Black Pepper

Directions

Preheat the oven to 180°C.

Roast the onions and butternut in the oven with a drizzle of Olive Oil and season to taste. Grill the zucchini and aubergine slices without any oil in a hot griddle pan until nicely caramelized. Roughly chop the aubergine once it has cooled.

Sauté the onions in ½ the olive oil and fry until translucent. Add the garlic and One For All Rub and cook for a further 2 minutes allowing all the flavours to develop.

Add the couscous and stir to incorporate all the flavours. Prepare the Vegetable Stock with hot water and add to the couscous, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes.

Remove the lid and fluff up the couscous using a fork to separate the granules.

Add all the vegetables and olives to the couscous, mixing well to combine.

Dress the salad with more Olive Oil and lemon juice. Just before serving add the basil, lots of fresh parsley, and finally season with Salt and Pepper.

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