Lebanese Tabbouleh

Fresh herbs can really turn an ordinary dish into a terrific one. But have you ever thought of herbs as the major ingredient of a dish?

What I’m talking about today is not your average French-style “taboulé”, it’s basically a parsley-mint salad with some extra seasoning. It might look weird, but don’t be too prompt to judge. ;)

taboul2 tabouleh_900px


You’ll need:

2 tomatoes
1 red onion
2 bouquets parsley
1 bouquet mint
1 handful semolina (or ‘coarse-ground wheat’, the one you use for couscous) — or bulgur, or cracked wheat. But I definitely prefer semolina.
1 lemon
Olive oil

Adjust the quantities according to the size of you tomatoes/onions so that herbs are a good 75% of the overall volume of your dish.

How to make it?

  1. Cook the semolina according to the instructions on the pack, and leave to cool while you prepare the rest of the ingredients.
  2. Wash the herbs and remove their stems. Finely cut the parsley and mint leaves with a sharp knife. Don’t use a blender as you would crush the herbs and end up with a “paste” (like when you’re making green curry paste). What you want to get here are very thin “slices” of herbs.
  3. Peel and take the seeds out of tomatoes. Mince the onion and tomatoes into very small cubes.
  4. Make sure the semolina is cold (place you bowl in ice water if needed), add some olive oil and use a fork to separate the grains.
  5. In your serving bowl, quickly stir together the juice of 1 lemon, the same amount of olive oil, salt and pepper.
  6. Add all the ingredients (tomatoes, onions, herbs and semolina) in your serving bowl and mix everything up!
  7. Leave 30 minutes in the fridge before serving. (use this time to prepare more mezze stuff <3 or the rest of your meal)




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