Philippe Etchebest’s tabbouleh recipe and his advice for obtaining the perfect semolina!

The chef announces the tabbouleh season is open! Indeed, it is the recipe for the star of the summer that Philippe Etchebest offers us this week. Discover his easy, gourmet and economical recipe and his tip for a successful tabbouleh! On your tabbouleh, get set, go!

In his latest Youtube video, chef Etchebest offers us a recipe idea that is already unanimous on our tables: tabbouleh.

Indeed, this great recipe economic, easy to achieve and greedy pleases everyone! During the summer, with family or friends, you will not get tired of it. Do not hesitate to vary the recipe a little by adding raisins for example for even more delicacy or tabasco to give it some pep. You can use red, green, yellow peppers or even all three to bring even more color to the plate, explains Philippe Etchebest.

Also discover Philippe Etchebest’s advice for obtaining perfect semolina!

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The tabbouleh recipe by Philippe Etchebest

for 4 people

  • 250g large or medium couscous semolina
  • Salt
  • 3 pinches of chilli powder
  • 55 cl of water
  • 1 tbsp. curry
  • 2 tomatoes
  • 1 green pepper
  • 5 sprigs of fresh mint
  • 5 sprigs of fresh basil
  • 5 sprigs of fresh coriander
  • 5 cl of olive oil
  • 5 cl sherry vinegar
  • Tabasco (optional)

Her recipe video


Pour the water into a saucepan, bring it to a boil. Salt the water, add curry and Espelette pepper.

Mix everything with a whisk.

Meanwhile, pour your semolina into a deep plate, and as soon as the water is boiling, pour it into the plate over the semolina.

Cover with a plate and let stand about 30 minutes.

👨‍🍳 Chief’s advice : prepare your semolina the day before, it will be easier to work with and the result will be better.

Heat the water again to “peel” the tomatoes, that is to say remove the skin. It is not mandatory, but the chef prefers to do so.

Dip the tomatoes 30 seconds in boiling water and as soon as the skin peels off slightly, remove them and plunge them into ice water to stop the cooking.

Remove the skin then dice the tomatoes.

Prepare your bell pepper, cut it in four, remove the seeds. Make cubes as for the tomatoes.

Chop the mint evenly and finely. Do the same with the basil and cilantro. Mix all your herbs and set aside.

Your tabbouleh is well puffed up, remove it to a larger bowl. Loosen the grains with a fork. Add vinegar and olive oil and mix.

Add the peppers, tomatoes and herbs and mix again. Add salt and pepper and it’s ready. 😍

Philippe Etchebest – Cook well accompanied with my Mentor method

© Screenshot 2022-06-29 at 16.34.23
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