Finally…

Tabbouleth

Finally I’m able to find a recipe (worth, at least) and the time to update my blog (at the end it made me find a job, so how can I neglect it????)!
And let’s begin this post with a sonic “OMG, it’s hell-hot!” And it’s not even the worst yet, as it is only 35Β° C…
So, hot = cold stuff! And as last year some other south European blogger πŸ˜‰ beat me on the race “Who’s the first to publish Tabouleth?”, this year I’ve decided to play ahead and make it, today, now, oggi, aujourd’hui…

For 6 people
200 g of couscous
the juice of: 1 lemon, 1 lime and 1 pink grapefruit
200 g of cherry tomatoes, halved
1 sping onion, chopped
Few springs of basil and mint, roughly minced
Salt

Mix everything together and let it rest in the fridge for few hours before to serve it.

P.S. Of course, for the picture, I’ve put mine in verrines: you already know my insane love for verrines

4 Comments

  1. Anonymous

    I hate to tell you, but that is not tabbouleh. Tabbouleh is a salad comprised primarily of parsley, and should be completely green in color, with only a hint of bulgur (not couscous). So, couscous-tomato salad or pilaf would be a better name.

  2. Patricia Scarpin

    So good to have you cooking and posting again, Sara!
    I love the idea of serving food in verrines. Very beautiful!

  3. Sara - Piperita

    Of course the ONLY time I forgot to give the proper introduction to one of my post, well, there is somebody there ready with a gun to shot me! πŸ˜‰
    Tabouleth is made, traditionally with bulgur, sure not with cous cous, and yes, they put a lot of parsley…

    Let’s say, and I think I can, that this is the recipe for MY VERSION of tabouleth… Can I?
    πŸ™‚

  4. Cynthia

    I am sure that you can. Just call it Sara’s Tabouleth πŸ™‚ I’ve never had the dish before but have heard of it. Any hew, your tabouleth sounds like a nice light, flavourful dish. Thanks for sharing.

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