Hello! Hello! Did you have a nice week-end? I did! I spent a wonderful time with my best friends. We made this delicious Tabbouleh on Sunday before going to the lake.
Couscous Tabbouleh Recipe
Ingredients
- 500 gr couscous 3 cups or 1.1 lb.
- 3 onions
- 6 tbsp dried grapes
- 2 tbsp brown sugar
- 1 cucumber
- 4 to matoes
- 1 yellow pepper
- 1 red pepper
- 1 dl extra virgin olive oil
- 15 gr fresh mint 0.5 oz.
- 2 lemons
- salt
- pepper
Instructions
- Soak the dried grapes in water. Bring to a boil some water. In a bowl, add as many as glasses of semolina than glasses of boiling water with a pinch of salt and a bit of olive oil. Cover and leave for 5 minutes. Then fluff with a fork and reserve to cool.
- Slice the onions. Heat a pan with some olive oil and brown them. Then add the dried grapes and the brown sugar on top of the onions and cover with water. Leave to cook until there is no more liquid and reserve to cool.
- In the meantime, wash, peel and dice the cucumber. Wash and dice the tomato. Chisel the fresh mint.
- When onions and semolina are getting cold, mix with the vegetables. Then add the juice of the two lemons, the extra virgin olive oil, the fresh mint, salt and pepper. Mix during 2 minutes and place in your fridge for at least 1 hour.
![[FR] [English below] ◾️ #Concours ◾️ – Mon compte Instagram vient d’atteindre les 10'000 followers et pour vous remercier de votre soutien : un concours.
Je vous propose de remporter en avant-première mon premier e-book version papier auquel je rajouterais quelques petites surprises.
Pour participer, il suffit de :
1-S’abonner à mon compte @frenchgirlcuisine (si ce n’est pas déjà le cas)
2-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez cuisiner ou déguster une de mes recettes
3-BONUS : Si vous souhaitez une chance supplémentaire de gagner, n’hésitez pas à partager cette photo en story (sans oublier de me mentionner pour que je le vois).
Le concours prendra fin samedi 28 novembre à minuit et est ouvert à toute personne résidant en Suisse, France métropolitaine et Belgique.
Je tirerais au sort 3 participants.
Bonne chance à tous et merci encore pour votre soutien. Sans vous, je n'aurais pas tenu aussi longtemps et je ne prendrais pas autant de plaisir en cuisine💗.
J'en profite pour reposter mon vacherin glacé à la mandarine, un délicieux dessert pour les fêtes.🎄
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[EN] ◾️ #Contest ◾️ - My Instagram account has just reached 10,000 followers and to thank you for your support: a competition.
I suggest that you win a preview of my first paper version e-book (French only) to which I would add some little surprises.
To participate, all you need to do is:
1-Subscribe to my @frenchgirlcuisine account (if this is not already the case)
2-Tag in the comments at least two people with whom you would like to cook or taste one of my recipes
3-BONUS: If you would like an extra chance to win, please share this photo as a story (don't forget to mention me so I can see it).
The competition will end on Saturday November 28 at midnight and is open to anyone residing in Switzerland, mainland France and Belgium.
I would draw 3 participants at random.
Good luck everyone and thank you again for your support. Without you I won't have last long and wouldn't have so much fun in the kitchen 💗.
I take this opportunity to repost my frozen mandarin vacherin, a delicious dessert for the holidays.🎄](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Thank you for this lovely recipe! I don’t often make or eat tabbouleh (unfortunately I don’t LOVE the taste of the bulgur wheat, despite loving all of the other flavours within). However, made with couscous, I think you just might be onto a winner! Cheers, Margot
Thanks Margot. It is the same for me! That’s why I use couscous!
Oh, I never knew semolina and couscous were the same thing. And I have all the ingredients for this. Great! Thank you!
Euh… I looked into my French-English dictionary so… I am not sure 100% but you can surely tell me by looking on the box you have at home :)! So?
It says “couscous” and “made from durum wheat”. No mention of semolina but I think it`s made from semolina wheat too? Anyway, I`ve always associated tabbouleh with couscous. But I`m interested in the semolina connection because my mother used to serve semolina as a dessert back in the seventies. I never thought of it as a savoury wheat type dish. Ohh, and we kids didn`t really like it either-it reminded us of frogs`eggs!
Thanks for this recipe! I love tabbouleh and this looks amazing!
Thanks! Love the name of your blog! Really funny!