The French Version of Tabbouleh—A Pleasure Bomb! So Quick and Easy to Make! (Level A2-B1-B2)🥗

Discover this delicious version of tabbouleh! A pure pleasure for the senses!

The French Version of Tabbouleh🥗

Recipe by Thandi Ngwira GatignolCourse: SidesCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Ingredients

• 200g Semolina (Couscous)

• 1 small bowlful of mint leaves

• 1 medium-sized cucumber

• 2 big tomatoes

• 1 medium-sized to large white onion

• 1 medium-sized lemon

• 200g authentic Feta cheese

• 4 tablespoons olive oil

• Salt

• Black pepper

Directions

• Poor the semolina or couscous ('semoule') in a bowl.
• Juice the lemon and add it to the semolina evenly.
• Dice the tomatoes and add them to the bowl of couscous.
• Repeat this process with the cucumber. You can peel the skin or leave it for crunchiness. Wash the cucumber carefully if you leave the skin .
• Cut onions thinly and pour them into bowl too.
• Dice the feta cheese and add it to the other ingredients in the bowl.
• Chop the mint leaves thinly and pour them into the bowl.
• Add the olive oil evenly.
• Season the dish with salt and pepper. Mix carefully and do not hesitate to taste. Adjust the seasoning accordingly.
• Cover the bowl and wait for about 6 hours. Serve the semolina when it is soft (and not soggy) and has taken in all the flavours.
• Enjoy!

Recipe Video

Notes

• For extra tanginess, you can add more lemon juice in the initial bowl or directly on the serving plate.
• You can accompany this tabbouleh dish with grilled chicken or boiled eggs.
• It is possible to use bulgur instead of semolina. Make sure the bulgur is soft before you add the other ingredients. The bulgur can be pre-cooked or soaked beforehand.
• You can add other vegetables such as radishes and maize. Avocado also goes well with this dish.

How Did I Discover Tabbouleh?

I have been living in Europe for exactly twenty-five years. How time flies!

During this time, I have had to make considerable adjustments to my diet.

First of all, my husband is French and we live in Poland. This means that our diet is a reflection of our multiple origins and influences.

As a matter of fact, I have had to learn a lot in matters of food diversity. In Malawi, we tend to eat the same things over and over again. Our staple food is nsima and we eat this with vegetables, meat or fish almost every day.

Tabbouleh was one of the dishes I was exposed to when I arrived in France. I remember being surprised by its consistency.

What shocked me the most was that the semolina (couscous) was not cooked by using heat. In Malawi, uncooked food is usually frowned upon. Was this healthy? I asked myself quietly and worriedly.

Later on, I got used to the taste of tabbouleh. It was served everywhere, especially in summer. It was the star of family gatherings, friends get-togethers and informal parties.

It was not love at first sight but gradually, the tabbouleh grew on me. Today, I am a die-hard fan. I love experimenting with the core recipe and it is incredible how many fantastic results you can get.

What Exactly is Tabbouleh?

Basically, tabbouleh is a Lebanese dish. It is a salad whose main ingredient is bulgur. Fresh herbs such as parsley and mint are also essential. Tabbouleh is often served as a side dish in the Middle East and northern Africa.

This dish is so quick to make. It is also very refreshing and this is why it is a summer staple. The dish is equally popular because you can switch the ingredients according to your liking.

Instead of bulgur, you can use semolina. You can add cucumbers, feta cheese, avocados, maize, radishes and any other summer vegetables or cheese that you like.

It is also possible to make large quantities and eat this several times. Additionally, this makes a perfect brunch side dish to be eaten with grilled meat or any other delicacy.

Do you know tabbouleh? How do you prepare it? I would love to hear from you.

Until next time!

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About the Author

Thandi Ngwira Gatignol is the founder of Learn English With Africa. She was born on June 11th, 1981 in Blantyre, Malawi. When she was 19, she left her country of birth for France. She currently lives with her two daughters and husband in Poland.

Thandi holds a Bachelor’s degree in English studies obtained at the Université Paris X Nanterre in France and a Certificate in Journalism from Malawi. She has taught English as a French Ministry of Education certified teacher both in France and in Poland. She speaks six languages fluently, including French, Polish and Italian. She is now learning Kiswahili, German and Spanish. Salt No More is her debut novel and you can find her other books here on the website or on Amazon.

Video music credit:

• End of the Road by Anthem of Rain, Free Music Archive, (CC BY)

Blog Article: The French Version of Tabbouleh—A Pleasure Bomb! So Quick and Easy to Make! (Level A2-B1-B2)🥗© Learn English With Africa, June 2025