Moroccan tabbouleh by Andrei Velichko. Cooking tips from famous chefs.

Moroccan tabbouleh by Andrei Velichko

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Serves: 4-6
  • Difficulty: easy
  • Course: main course
  • Cookware: knife
  • Cuisine: Moroccan

Ingredients

  • 80 g couscous
  • 1 cucumber
  • 100 g tomatoes
  • ½ chili
  • ½ lemon
  • 4 tbsp olive oil
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 tsp cumin
  • salt

Cooking method

Step 1

Put the couscous into a bowl, add salt, stir, pour over boiling water (boiling water should cover the couscous by half a centimetre). Cover the bowl with a cling film or lid and leave to stand for 5 minutes.

Step 2

Wash the herbs, dry well with paper towels. Finely chop the coriander together with the stems. Finely chop the parsley without the stems. Also separate the mint leaves from the stems and chop finely. Transfer the herbs to a bowl. Cut tomatoes and cucumbers into small cubes. Add to a bowl of herbs. Finely chop the chili and add to vegetables and herbs. Dry cumin in a dry frying pan. Put into a mortar and grind.

Moroccan tabbouleh by Andrei Velichko. Cooking tips from famous chefs. Fresh greens. Moroccan tabbouleh by Andrei Velichko. Chop vegetables. Moroccan tabbouleh by Andrei Velichko.

Step 3

Mix the couscous well. Combine couscous, vegetables, and herbs in a bowl. Season with lemon juice and olive oil. Add cumin, salt and mix well. Let the tabbouleh steep a little, about 10-15 minutes, and serve.

Mixing. Moroccan tabbouleh by Andrei Velichko. Cooking tips from famous chefs.

My tips and tricks:

Andrei believes that the main ingredients in the tabbouleh are a variety of herbs and couscous or cereals. Do not be surprised, in the recipe you will see that coriander needs to be cut with the stem: coriander stems contain even more flavour than leaves. You can experiment with vegetables in salad, and it is better to add seasonal vegetables. It can even be a radish or, for example, a celery. I like to put whole pomegranate seeds in the tabbouleh. If you don’t have couscous, you can simply replace it with bulgur, quinoa, or just boiled millet. Above all, always top your salad with lemon juice and the finest olive oil you have in your kitchen.

Moroccan tabbouleh by Andrei Velichko
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main course
Cuisine: Moroccan
Serves: 4-6
Ingredients
  • 80 g couscous
  • 1 cucumber
  • 100 g tomatoes
  • ½ chili
  • ½ lemon
  • 4 tbsp olive oil
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 tsp cumin
  • salt
Cooking method
  1. Put the couscous into a bowl, add salt, stir, pour over boiling water (boiling water should cover the couscous by half a centimetre). Cover the bowl with a cling film or lid and leave to stand for 5 minutes.
  2. Wash the herbs, dry well with paper towels. Finely chop the coriander together with the stems. Finely chop the parsley without the stems. Also separate the mint leaves from the stems and chop finely. Transfer the herbs to a bowl. Cut tomatoes and cucumbers into small cubes. Add to a bowl of herbs. Finely chop the chili and add to vegetables and herbs. Dry cumin in a dry frying pan. Put into a mortar and grind.
  3. Mix the couscous well. Combine couscous, vegetables, and herbs in a bowl. Season with lemon juice and olive oil. Add cumin, salt and mix well. Let the tabbouleh steep a little, about 10-15 minutes, and serve.
My tips and tricks
Andrei believes that the main ingredients in the tabbouleh are a variety of herbs and couscous or cereals. Do not be surprised, in the recipe you will see that coriander needs to be cut with the stem: coriander stems contain even more flavour than leaves. You can experiment with vegetables in salad, and it is better to add seasonal vegetables. It can even be a radish or, for example, a celery. I like to put whole pomegranate seeds in the tabbouleh. If you don't have couscous, you can simply replace it with bulgur, quinoa, or just boiled millet. Above all, always top your salad with lemon juice and the finest olive oil you have in your kitchen.