Tasty Arabic: tabbouleh by Mounir Toub

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Mounir Toub believes that Arab cuisine does not get the credit it deserves. He changes that with his book  Chef Toub: Lekker Arabic . This cool cookbook is full of tasty and easy recipes that prove that Arabic cuisine is more than falafel and hummus. Today we are making Mounir’s classic: tabbouleh!


For 4 persons:

  • 200 grams bulgur (medium)
  • ½ pomegranate
  • 1 bunch flat-leaf parsley, leaves washed, dried and finely chopped
  • ½ bunch of fresh mint, leaves washed, dried and finely chopped
  • 3 tomatoes, seeds removed, diced small
  • 1 red onion, very finely chopped
  • 1 bunch spring onions, in slanted rings
  • 1 cucumber, in small cubes
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 8 tablespoons lemon oil

You may already know Tabbouleh. This salad is to the Middle East what arugula salad is to the Italians. You only need a little, a recipe is actually superfluous and you can serve it with everything. Fresh green herbs provide the taste and the rest is up to you !

Mounir encourages this: “There are many recipes for tabbouleh. Experiment and create your own version!” But first: tabbouleh à la Mounir!

Tabbouleh recipe

This is how you make tabbouleh à la Mounir

Place the bulgur in a small bowl and add enough boiling water to cover the bulgur. Let it soak covered for 10 minutes.

Halve the pomegranate half and pluck out the seeds (without white membranes).

Mix the bulgur with the pomegranate seeds, parsley, mint, tomato, red onion, spring onion, cucumber and lemon zest and season with salt and pepper.

Stir the tabbouleh well to combine all the flavors. Just before serving, drizzle with lemon juice and lemon oil.


Make the tabbouleh a day in advance to allow the flavors to infuse.

Source: Culy by culy.nl
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