French Taboulé

Are you looking for a refreshing and healthy summer dish that will satisfy your taste buds? Look no further than the French version of tabbouleh, made with durum wheat semolina (couscous) and featuring a perfect balance of tomatoes, mint, onion, and the key ingredients that tie it all together: olive oil and lemon juice. This light and vibrant dish offers a delightful mix of flavors and textures, making it a popular choice for picnics, barbecues, or simply a light meal on a warm day. The combination of fluffy couscous, juicy tomatoes, fragrant mint, and zesty lemon will transport you straight to the Mediterranean with each bite. While traditional tabbouleh focuses heavily on parsley, this French twist allows the other ingredients to shine, creating a harmonious blend that is both refreshing and satisfying. It's a dish that not only tastes delicious but also looks beautiful on the plate, making it a feast for the eyes as well. Whether you're a fan of Mediterranean cuisine or simply looking to add more variety to your summer menu, this French tabbouleh is a must-try. Join me in the kitchen as we explore the flavors of this classic dish and discover a new favorite for your culinary repertoire. Bon appétit!

Please note that the full access to this content needs a subscription: please sign up.

Summer's best

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Vinaigrette

Mix olive oil with lemon juice with a whisk. Season with salt, pepper, and Za' Atar to taste. Even though there is no garlic in Taboulé, a minced garlic clove would definitely enhance the dish.

Couscous

Soak raisins in water, and refrigerate overnight – sieve. Bring to a boil stock along with olive oil and salt. Pour hot liquid over couscous. Cover with a lid and let steam for 5 minutes. Remove the lid and fluff it up with a fork. Transfer couscous and spread onto a baking tray lined with plastic wrap to cool faster.

Taboulé

Quarter tomato, cut out the core and seeds from each wedge by sliding underneath them with the knife. Remove excess pulp and save for later use. Cut the remaining tomato flesh into strips, then turn the strips and cut crosswise into a small dice. Combine all ingredients together and season with vinaigrette. Garnish with more pretty tomatoes. Refrigerate taboulé a couple of hours prior to serve. Enjoy!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Do you know my incredible Ahi Poke recipe? Are you ready for the Arancini step by step video recipe? Let’s also try this one: Beef Wellington.