The star of mixed salads, tabbouleh is the guilty pleasure of most of us. Healthy, balanced and fresh, in this summer period, tabbouleh can only satisfy us. Here are seven different tabbouleh recipes to discover new variations.
Tabbouleh, a quick and versatile preparation
Tabbouleh is an oriental dish, better known as “Lebanese tabbouleh”, from its country of origin. It is distinguished by its minty flavors and is composed of bulgur (the essential base for tabbouleh), parsley, onions, fresh mint, lemon juice and a few pieces of tomatoes. A preparation that enhances bulgur and above all, simple and quick to prepare! In times of high heat and when you don’t want to spend too much time behind the stove to prevent the oven and hob from heating up the room, tabbouleh is the ideal preparation.
Cook the semolina
Cooking semolina is quick. Bring to the boil as much water as semolina (count 100 ml of water for 100 g of semolina) before turning off the heat and pour in the raw semolina. Stir then cover the pan with a tea towel. Let the semolina swell for 5 minutes, and it’s ready. A gentle and very easy cooking method!
Variations of tabbouleh
Tabbouleh is a recipe rich in colors and flavors, and which has its own variations. For good reason, tabbouleh is also prepared with couscous semolina instead of bulgur and we can find, for example, cucumber, peppers and even raisins or cranberries for a sweet touch. Let’s talk about this sweet note. We know that sweet/savory combinations are a real treat. What if we revisited tabbouleh for dessert? Still with a couscous semolina base, the idea here is to sweeten it! Strawberries, orange zest and pistachios, pleasure is guaranteed. You are not a fan of bulgur or semolina? Replace them with quinoa or even beans. Remember, the goal of these preparations is to combine, as a base, a cereal; and as a garnish, delicious vegetables, herbs and spices. All with one aim in mind: to obtain a healthy and refreshing meal. Among the recipes that we offer you, you will find a good number of inspirations.
Tabbouleh by Amandine Chaignot
© Nathalie Carnet
Strawberry and pistachio tabbouleh with orange blossom
© Akiko Ida
Quinoa tabbouleh with strawberries, melon and feta
© Delphine Constantini
Tabbouleh with beans, cauliflower, broccoli and cucumber with mint
© Valery Guedes
Tabbouleh with celery leaves
© Akiko Ida
Tabbouleh
© Valery Guedes
Oriental Tabbouleh
© Valery Guedes