My take on Tabouleh

Purely because this is possibly what we'll be having for tea tonight!

Disclaimer: This recipe probably bears no resemblance to an authentic Middle Eastern Tablouleh.  This is my own concoction based on something that a friend of mine gave to me once.

Serves 4

You will need:

- Cous cous or Bulgar wheat
- An onion
- Garlic
- A carrot
- A stick of celery
- Tin of tomatoes
- Cumin (seeds or ground)
- Ground coriander
- Fresh mint (finely chopped)
- Lemon juice
- Salt
- Black pepper
- Olive oil 
- Stock cube (optional)
- Butter

- A large knife
- Saucepan
- Chopping board
- Wooden spoon

Optional extras:

Sometimes I make this as a meal and other times it is a side dish.  If making it as a stand alone meal I would definately add a tin of chick peas.  Other times I will zush it up a bit with some chilli and invariably it will contain sultanas and/or dried apricots which I would add at the same time as the tomatoes so they plump up nicely.  Peanuts or cashew nuts also go well as do sunflower seeds and they add a nice texture.  Veg wise you can pretty much use anything.  Frozen peas and sweetcorn are my go to when I'm struggling for my 5 a day but courgettes and aubergines work really well.

Method:

1. This is just the basic tomato sauce recipe used in a different way.  Add a teaspoon of each of your dried spices to the oil.  Cook this out for a couple of minutes before adding your finely chopped onions, garlic, celery and carrots. 
2. Proceed as per Basic Tomato Sauce Recipe
3. Once you've added you tomatoes, fill the tin with water and dissolve a stock cube into it then add it to the sauce.
4. Now add your cous cous or bulgar wheat.  I have no patience for measuring out so usually go by using a handful per person and then 'one for the pot'.  
5. Turn the heat down to low and allowed the cous cous to absorb the tomato sauce.
6. When the cous cous is cooked through and nicely fluffy, turn the heat off and chuck in your mint (as much as you like) about half a lemons worth of lemon juice and a knob of butter.  Place the lid back on the pot and let the butter melt into the cous cous.  If you are being healthy you could use olive oil or omit this step completely.
7.  Stir the final ingredients through and serve.

This is another great dish for the littleys as it is soft and easy to spoon feed. Nice alternative to pasta
 

Easiest ever eggs

So, another variation from the 3 core recipes idea (I should probably get back on that, huh!?) but honestly, this is possibly the quickest, easiest, healthy meal you could cook.  Ideal for brunch/lunch, packed with iron and protein and delicious - what more could a little tummy ask for!?

You'll need:

- An egg
- A handful of spinach
- Grated cheese
- Milk
- Black pepper 

- Small oven proof dish

1. Wash the spinach and put it into the bottom of your dish
2. Crack your egg over the spinach and add a tablespoon of milk
3. Sprinkle over a little grated cheese (ideally a hard cheese like parmesan) and season to taste with pepper.
4. Place in a pre heated oven at 200c for 6 minutes (as I was making this for my littleys, I broke the yoke and cooked for slightly longer)

Easy peasy!