Tabbouleh ‘à la française’

Ideal salad for lunch-boxes and barbecues; it does not produce juice and is therefore very easy to transport.

Ingredients for 2 persons

  • 120 g of medium couscous (semolina)
  • 200 g of chicken breast
  • 40 g of dry raisins
  • 400 g of raw vegetables: cucumber and cherry tomatoes
  • ½ onion
  • 1 tablespoon of olive oil
  • 8 tablespoons of soy sauce


Boil some water.

Step 1:

Put the raisins in a glass and pour over boiling water. Let the raisins swell during the preparation of the other ingredients.

Step 2:

Weigh the semolina in a glass.

Look at the volume that the semolina occupies in the glass: it is the volume of boiling water necessary for cooking the semolina.

In a salad bowl, pour the semolina and boiling water. Cover the salad bowl with a plate and set aside during the preparation of the other ingredients.

Step 3:

Peel the onion and rinse with water. Cut the onion into cubes. Set aside.

Step 4:

Remove the excess fat from the chicken breast. Cut the chicken into cubes. Set aside.

Step 5:

In a frying pan, heat oil and cook onions and over medium heat (5/10).

Step 6:

When the onions begin to be translucent, add the chicken dices and mix.

Continue cooking, stirring regularly.

When the first pieces of chicken start to golden: add the soy sauce and mix.

Put a lid on the pan. Cook for 10 minutes, stirring regularly. If the mixture sticks in the pan, add a few drops of water.

Step 7:

While cooking the chicken, prepare the vegetables:

  • Wash the tomatoes and cut them in half.
  • Peel the cucumber and cut into cubes.

Step 8:

Drain the raisins and mix with the semolina.

Then add all other ingredients (chicken and sauce, tomatoes, cucumber) and mix well. Adjust the seasoning if necessary (salt or soy sauce).

Step 9:

Put the tabbouleh in a refrigerator in a closed container for at least 2 hours. Serve fresh.

Make your taboule the day before! It is perfectly preserved in the refrigerator and the aromas will develop even better.

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