The good thing about tabbouleh is that our plates never get bored! There are as many kinds as there are people who prepare it. But in most classic recipes, we find essential ingredients: olive oil, tomatoes, onions, parsley dish, the leaves of mint fresh and a squeezed lemon.
These are the bases that vary according to the country: in the Moroccan tabouleh, we use the seed of couscous fine, while in Milan and Lebanon, bulgur is the star. Quinoa lends itself very well to the game as well and brings a touch of originality.
We can also imagine a salty sweet tabouleh regardless of the base, combining grapefruit, apple, Comté and cucumber with the irreplaceable mint fresh and some pine nuts.
Question preparation, a little tip is always welcome to achieve a perfect tabouleh. If you use the seed of couscous, season with olive oil and salt and separate the grains with a fork before making it fluff. And above all, if you add peppers, peel them, they will be deliciously melting ... to remove their skin easily, just pass them to the grill for about ten minutes. The skin swells and comes off like nothing.
Simple, but effective tabbouleh is ultimately a matter of taste and imagination.

Key & Peele - Karim and Jahar (May 2024)