10 Summer Tabbouleh Recipes to Cool Down

A summer must, tabbouleh seduces with its simple recipe and refreshing garnish. On the menu? Onions, tomatoes, cucumber, parsley and mint make up this traditional Middle Eastern dish, in addition to cracked wheat seeds, called bulgur.

Summer is the season for colorful fruits and vegetables with refreshing properties, ideal for resisting the heat. In addition to being environmentally friendly, seasonal cooking provides our body with a nutritional intake in line with our specific needs according to the time of year. So why deprive ourselves of it when preparing our tabbouleh?

How to make summer tabbouleh?

As with traditional tabbouleh, we start by preparing the bulgur by mixing it with a drizzle of olive oil, before adding boiling water. You need about 100g of semolina per person, and 125 ml of water. Let it rest for about 15 minutes, before adding a summer garnish.

For an equally tasty summer couscous, simply replace the bulgur with semolina.

What garnish for my summer tabbouleh?

As for the garnish, we rely on seasonal vegetables that we cut into small cubes, before mixing everything with the bulgur. In addition to the classic cucumber-tomato duo, nothing prevents you from adding corn, peppers, grilled eggplant, mango or nectarines in a sweet and sour version. Then, we flavor everything with fresh herbs from the garden, such as mint, parsley or basil. For the final touch, we choose a sauce of your choice such as vinaigrette or lemon juice, which finishes the dish beautifully.

Tabbouleh can also be served as a dessert, garnished with seasonal fruits such as strawberries or cherries, which can be flavored with orange blossom or cinnamon powder.

Next up: 10 summer tabbouleh recipes that hit the mark.