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Tabbouleh
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Ingredients
Instructions
- Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow...).
- After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
- Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don't feel the stems at all at the end.
- Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
- Add the herbs to the semolina and mix well.Â
- Add the olive oil.
- As well as the juice of half a lemon (without the seeds!).At this point, inhale a good blow over the tabbouleh. Isn't it a breath of happiness that we feel there? It smells so good!
- Finely chop the half onion and the washed tomatoes.Â
- Mix well, it's ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.Â
- Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Nutrition
Serving: 4peopleCalories: 268kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Tabbouleh recipe for 4 people:
-175g of couscous semolina “fine grains
-180g of water
-1 bunch of flat parsley
-1 bunch of mint
-1/2 onion
-2 tomatoes
-3 tablespoons of olive oil
-the juice of half a lemon
-sel
Instructions:
Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow…).
After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don’t feel the stems at all at the end.
Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
Add the herbs to the semolina and mix well.
Add the olive oil.
As well as the juice of half a lemon (without the seeds!).
At this point, inhale a good blow over the tabbouleh. Isn’t it a breath of happiness that we feel there? It smells so good!
Finely chop the half onion and the washed tomatoes.
Mix well, it’s ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.
Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Tabbouleh
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Ingredients
Instructions
- Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow...).
- After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
- Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don't feel the stems at all at the end.
- Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
- Add the herbs to the semolina and mix well.Â
- Add the olive oil.
- As well as the juice of half a lemon (without the seeds!).At this point, inhale a good blow over the tabbouleh. Isn't it a breath of happiness that we feel there? It smells so good!
- Finely chop the half onion and the washed tomatoes.Â
- Mix well, it's ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.Â
- Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Nutrition
Serving: 4peopleCalories: 268kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
