Cilantro-lime TabboulehtabboupintabboupinCilantro-lime Tabbouleh is a great summer side dish, maybe for your next BBQ or simply as a light lunch. The flavors are refreshing and perfect for summertime. This recipe is polyvalent, it goes with pretty much any meat, fish, quiches,etc. Plus, it’s a “done under 15 minutes” recipe and taste fantastic, although the longest you let itCilantro-lime Tabbouleh in the fridge… the better the flavors will become. Usually, I do my tabbouleh last second, but I make too much in order to get some tasty leftovers for lunch the next day. The usual tabbouleh is filled with parsley, which is great, but here, I’ve exchanged the parsley for cilantro, which is, I believe, fresher and more summerish. Also, I’ve added a touch of lime to it because cilantro without lime… it’s like a burger without its bun. I’ve also exchanged the usual cucumber for some zucchini which is firmer and less watery than cucumber.

For this recipe, you can use whether the couscous or the fine bulgur, they are quite similar in taste and texture but bulgur is a bit healthier, it contains 4 times the fibres of couscous and is lower in calories and carbohydrates.

So let’s make this summerish tabbouleh

Cilantro-lime Tabbouleh

  • 20Cilantro-lime Tabbouleh0g Couscous or fine bulgur
  • 1/2 a zucchini cut into small cubes
  • 2-3 tomatoes cut into small cubes
  • 2 handsfull of cilantro leaves finely chopped
  • 1/2 red or white onion finely chopped
  • 1 garlic clove finely chopped
  • 1 lime juice
  • 4 tbsp of extra-virgin olive oil
  • salt and pepper
  1. Add the couscous or bulgur to a bowl, add salt, 1 tbsp of olive oil
  2. Cook the couscous or bulgur by the packaging instruction
  3. When ready, add all the olive oil left and lime juice and mix well until the couscous is separated
  4. Add all the rest of the ingredients
  5. Mix and serve


Cilantro-lime Tabbouleh