Easy-To-Make Chic and Trendy Summer Tabbouleh

22.08.2014 Posted in Red Cooking No Comments

Serves 4/Preparation time 15 min/Cooking time 15 minEasy-To-Make Chic and Trendy Summer Tabbouleh


500 red quinoa (you can also add bulghur and quinoa at 50/50 ratio) 2 small cucumbers

10 radishes

2 small white onions

½ small bunch of cilantro

20 sprigs of parsley

5 sprigs of mint

3 tbsp lime juice

3 tbsp olive oil

Salt to taste

To make the tabbouleh:

  1. Cook quinoa (and possibly bulghur) for 15 min (ratio quinoa/water – 1 to 2). Once cooked, put into a salad bowl and leave aside to chill.
  2. Wash and thinly slice the herbs, add to quinoa and mix well.
  3. Wash and thinly chop cucumbers, radish and onions
  4. Mix lemon juice and olive oil, add to quinoa and mix well
  5. Place tabbouleh into small serving bowls and decorate with sliced vegetables and the remaining sprigs of cilantro

From Madame Figaro, 18-19 July 2014, Section Lifestyle Spécial cuisine d’été

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