Bruno Albouze French Taboulé
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French Taboulé

Yields6 ServingsPrep Time35 minsCook Time5 minsTotal Time40 minsDifficultyBeginnerRating

Ingredients

Taboulé
 300 g Durum wheat semolina (couscous)
 450 g Stock Chicken / veggie / water
 30 g Extra virgin olive oil
 3 g Salt
 150 g Parsley leaves, finely chopped (2 or 3 bunches)
 30 g Mint, minced
 200 g Red onion, finely chopped
 300 g Cucumber, cut into small dice
 600 g TomatoesUse heirloom / cherry tomato / grape...
 100 g Golden raisinsOptional
Vinaigrette
 120 g Extra virgin olive oil
 80 g Lemon juice Meyer lemon
 2 g Salt
 1 g Za' Atar

Directions

About
1

Authentic tabbouleh uses a ton of parsley and it is composed of tomatoes, mint, onion, bulgur, and seasoned with olive oil and lemon juice. This Lebanese cuisine staple has quickly gained popularity around the world. For more fluffiness, you could mix flat-leaf and curly parsley. This ''French'' taboulé version though is rather made with durum wheat semolina (couscous) and uses less parsley and more of the rest... Definitely an healthy, refreshing, satisfying and beautiful summer dish!

Bruno Albouze Taboulé Ingredients

Vinaigrette
2

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
3

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.

Couscous Steaming

Taboulé
4

To clean parsley and mint, soak in cold water and drain. Repeat until water comes out transparent. Use leaves only.. small stems ok. Herbs can be chopped using a food processor. If using large tomatoes, (to core and seeds out): 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!

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