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The tabbouleh, or tabbouleh, is a typical dish from the Middle East whose name translated means "slightly spicy". It is a salad made with bulgur (also known as broken wheat) dressed with oil, lemon juice, parsley and mint finely chopped and the addition of spring onion, tomato and cucumber in small pieces. Fresh, colorful and inviting, tabbouleh is a unique dish that is prepared in advance and can also be eaten by vegetarians and vegans.
Although bulgur is often associated with cous cous, it differs from the latter not only for the thickness of the grains but also for the origin and production, nevertheless these two cereals can be used for similar recipes. I think I've told you everything, you just have to buy the ingredients and get to work: P


How to do the tabbouleh

Rinse the bulgur and cook it in water according to the methods and times shown on the package. In my case it cooked for 15 minutes from boiling.
Then let it cool.

Squeeze the lemon and add the chopped parsley and mint to its juice.

Clean the spring onion, cucumber and cherry tomatoes.
Cut the first one thinly and into small pieces the cucumber and cherry tomatoes.

Shell the bulgur in a bowl and add the herbs with the lemon juice.
Add spring onion, cucumber, cherry tomatoes, oil, salt and mix.
Transfer to the refrigerator for 1 hour.

Your tabbouleh is ready to be brought to the table.

Vegetable tabbouleh: the original recipe step by step (very easy!)

The Tabbouleh (Tabbouleh) it's a first course exquisite typical of Lebanese cuisine, very popular in the southern cuisine and in Sicily like Vegetable tabbouleh. It is about cous cous gently spiced with turmeric, cumin And cinnamon, then topped with fried vegetables or grilled ed herbs! A riot of oriental perfumes , taste And consistencies from licking his mustache! Believe me if I tell you, you will fall in love with it at the first taste!

Like any traditional recipe there are several versions depending on where it is made. The oriental tabuleh is made with bulgur . What I present to you today is Original recipe of the Vegetable tabbouleh Sicilian extrapolated from mine regional cuisine text. It's about a very easy preparation And also fast. The time of to dice the eggplant, i peppers, the zucchini, the onions and you can to fry according to tradition or sauté or to grill for a lighter version but certainly no less tasty! There couscous base is prepared in 3 minutes finally exact it is seasoned and your vegetable tabbouleh is ready to be served! Great warm or cold! the more time passes the more it gets good, for this reason it is perfect to be prepared in advance and refrigerate, like save dinner , quick lunch, or but also to carry!

Cous Cous (how to make the classic quick and tasty recipe)

Tabbouleh: the original Lebanese recipe!

The tabul is a typical recipe of Lebanese cuisine, ideal for a fresh and light lunch.
A very good bulgur served with mint, fresh parsley, pieces of tomato and onions, all seasoned with oil and lemon.
A quick and easy recipe to make, ideal as a first course for the summer season.
Below you can find all the info to make the tabul & egrave.


- 1 handful of bulgur
- 1 bunch of fresh mint
- 2 bunches of parsley
- 4 tomatoes
- 1 bunch of green onions
- The juice of 1 lemon
- Salt and pepper
- Olive oil


Cook 1 handful of bulgur for 15 minutes in salted water.
Finely chop 1 bunch of fresh mint and 2 bunches of parsley.
Cut 4 tomatoes and 1 bunch of green onions into small pieces.
Squeeze the bulgur to remove excess water and add the chopped ingredients.
Season with the juice of one lemon, salt, pepper and olive oil.
Mix everything and serve.

Ingredients Tabbouleh of vegetables Sicilian recipe

For the realization of your Sicilian recipe vegetable tabbouleh, an excellent vegetarian cold dish, tasty and simple.

First you will have to give life to the couscous that you usually find in supermarkets, to do this you just need to add hot water to your ready-made and dehydrated couscous. Take the 3 glasses of couscous and put them in a large bowl, bring another 3 glasses of lightly salted water to a boil, you can also do this in the microwave. Add a drizzle of oil to the water and pour over the couscous, cover with a lid or cling film and let it rest.

Meanwhile, prepare the vegetables. Zucchini, aubergines and peppers, cut into slices, you will simply scald them with a little salt on a very hot pan. When they are ready, cut them into pieces that are not too small.

Instead, in a saucepan, boil with a little salt, peas and carrots cut into small cubes. (the peas you can also use canned ready-made ones). Cut the cherry tomatoes into two or four and cut the olives into small pieces. The olives can be green or black, with or without stones, for convenience I used the pitted greens and then cut them into slices. Put the lemon juice, a little salt, a little pepper, a little oil and at least 20 mint leaves in a narrow and tall container, which you will then need in order to use an immersion blender. Blend everything to get the lemon and mint sauce.

At this point you just have to combine all the ingredients.

Discover your couscous, you will find it in one piece, take a fork and shell it slowly with the prongs, removing all the various blocks. Having added a little oil previously should make this operation easier and the couscous will not be badly treated.

Finally put the aubergines, peppers, courgettes, peas, carrots, olives, corn. Add the sauce and stir all the ingredients well. Add a drizzle of oil, a little salt and a little pepper. Taste and adjust. Put your Sicilian recipe vegetable tabbouleh in the refrigerator, let it rest for at least one & # 8217 hour, so that all the flavors take & # 8220confidence & # 8221 between them. Serve cold or at room temperature !! Your Sicilian recipe vegetable tabbouleh will take you on a fabulous journey touching the Arab lands to stop on the tip of Sicily! See you next time at Sapore di Arianna !!

If you are a lover of traditional Sicilian recipes I leave you the legendary baked Pasta Anelletti alla Palermo, click HERE to find the recipe. Or another great classic arancine Palermitane HERE. For many other recipes and not only Sicilian follow me on facebook leaving a LIKE on Sapore di Arianna. You can also follow all my greedy photos on my instangram channel Saporediarianna I'm waiting for you !!

Vegetables can vary according to taste, you can remove or add what you want.

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Tabbouleh (Tabbouleh)

When summer arrives there is one thing that I look forward to every year: the satisfaction of the first course prepared with all the ingredients from my garden.
And so, with the first two tomatoes of the season I decided to cook a fresh dish for the crew, with a particular taste: the Tabbouleh (or Tabulè).

This typical dish of Lebanon, can also be prepared with cous cous, but tradition would have it that the main ingredient was bulgur.
You can find it in organic shops or in the most well-stocked supermarkets, and cooking is very similar to cous cous.
Among my bulgur recipes I also published Bulgur with vegetables and smoked bacon.

  • 250 gr of bulgur
  • 500 ml of water
  • 1 tablespoon of coarse salt
  • Extra virgin olive oil
  • 2 tablespoons of chopped mint
  • 2 tablespoons of chopped parsley
  • 300 gr of diced tomatoes
  • 2 cloves of garlic
  • Fine salt

Some types of bulgur require a half-hour rest soaking in water.
Read the instructions on the package carefully, the method and preparation times will depend both on the size of the pieces of wheat and on any pre-cooking before packaging.

Bring the water in which you have poured the tablespoon of coarse salt to a boil.
Pour in the bulgur and cook for 12-13 minutes.
Turn off the heat and let it rest for 10 minutes, then shell and let it cool.

With the help of a small knife, even better than a mortar to keep the aromatic herbs scents intact, chop the mint and parsley.

Remove the small pieces of garlic from the tomatoes that you had left to rest.
Pour tomatoes, bulgur, mint and chopped parsley, two tablespoons of extra virgin olive oil and a pinch of salt in a bowl.
Mix well, then cover with cling film and refrigerate for a couple of hours.

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Rinse the burghul 2 or 3 times in cold water take a large bowl pour in the rinsed and drained burghul and cover it with warm water, then leave it to soak for 2 hours.
Meanwhile, prepare the vegetables: wash and dry the pepper, remove the stalk, cut it in half and remove the seeds and internal filaments, then cut it into small squares.
Peel the tomatoes, cut them in half, remove the seeds inside and cut them into small squares.
Trim and peel the cucumber and also cut into squares. Peel the onion, chop it and also chop the parsley.

Now prepare the dressing: put the salt in a small bowl, add the lemon juice and add the extra virgin olive oil, beat the mixture with a fork, until you get a nice citronette sauce.

Now take the burghul, drain it very well from the water and place it in a large bowl: add the mint leaves, the cut vegetables and season with the oil and lemon emulsion. Finally add the ground black pepper. Stir and let stand at least 30 minutes before serving.


To make your tabbouleh richer, you can add cucumbers, fresh mint, garlic and peppers to the ingredients: all of which must always be finely cut and added raw.

You can also prepare the tabbouleh in advance: in this case, add the tomatoes just before serving. In this way they will not release the vegetation water which could change the consistency of the dish.

If you don't have time to leave the bulgur to soak, you can cook it: bring 200 ml of water to a boil for every 100 g of bulgur and cook for about 15 minutes.

In Italy, instead of bulgur, quinoa or couscous are often used for the preparation of tabbouleh. Above all, the easily available couscous makes preparation even faster.


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