Name: My homemade tabbouleh with semolina
Prep time: 30 min
Yield: 4 celebrities
Cuisine: Tunisia
Ingredients: 3 tomatoes (large, like beefsteak tomatoes); 1 cucumber (average); 1 red bell pepper; 1 onion; 1 lemon; 4 tbsp ofolive oil; 1/2 bowl offresh herbs (mint, parsley, basil, chives, tarragon, chervil); salt and pepper; 200 g ofsemolina (average size); water (the same amount as the semolina); 1 pinch ofsalt

appetizers main courses cooking as a family cooking for kids couscous and tagines no cooking required prepared in advance salads student kitchen

Updated on 26 November 2025 by

ratatouille

8 reviews 4.3 : Very good

Cuisine

Tunisia

Diet

Vegetarian

Level

Elementary

Preparation

30 minutes

Wait

3 hours

Here is my recipe for homemade semolina tabbouleh, also known as Middle Eastern-style tabbouleh. It’s a foolproof, no-cook dish that I often make in the summer with family or friends. Not only is it easy to prepare, but it’s also filling and full of flavor—this tabbouleh recipe is sure to please everyone, young and old alike.

Table des matières

Semolina and Summer Ingredients

This tabbouleh recipe is the one traditionally made in the West and the Maghreb. To prepare it, we use durum wheat semolina (in other words, couscous grains). We add summer vegetables, lemon juice, olive oil, and fresh herbs.

As you’ll see, there’s no need to cook this tabbouleh, since we’ll let the semolina soak slowly in cold water. It’s a real treat in the summer when it’s already hot outside, and we want to make life easier in the kitchen.

A bit of history (and geography!)

As you may know, this recipe differs from the “original” tabbouleh, which comes from the Levant region (Lebanon/Syria) and whose main ingredient is parsley, not semolina.

The word tabbouleh comes directly from the Arabic tabbūleh. This word derives from the verb tabbala, which means to season or flavor with condiments or spices. The etymology perfectly captures the essence of this salad. Thus, tabbouleh is literally the “seasoned salad.” This name highlights not a single ingredient, but the art of seasoning and blending flavors.

As you’ll see, this is a very easy recipe to make. You’ll just need to set aside a little time to cook the couscous, season it, and then chill it so it’s served nice and cool.

One recipe, endless possibilities…

Tabbouleh is one of summer’s signature dishes. It’s festive and refreshing, and requires no fuss to prepare… It’s perfect as a side dish with grilled meat, or paired with other salads for a complete and nourishing vegetarian meal! Of course, there are countless variations of this tabbouleh—as many as there are cooks preparing it! Therefore, you can consider the recipe I’m sharing as a base. You can vary the vegetables and seasonings according to your preferences and the ingredients you have on hand at the time.

There you go—I hope you enjoy this semolina tabbouleh recipe, and thank you in advance for your comments!

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For seasoning
3 tomatoes large, like beefsteak tomatoes
1 cucumber average
1 red bell pepper
1 onion
1 lemon
4 tbsp of olive oil
1/2 bowl of fresh herbs mint, parsley, basil, chives, tarragon, chervil
salt and pepper

For the semolina
200 g of semolina average size
water the same amount as the semolina
1 pinch of salt

1
Pour the semolina into a large bowl and cover it with cold water.
Let it soak for half an hour, stirring occasionally with a fork.
2
Meanwhile, peel the cucumbers, rinse the tomatoes, and peel and core the onions.
Wash the bell peppers and remove the seeds.
Dice the tomatoes, cucumbers, onions, and bell peppers into small cubes.
3
Once the semolina has absorbed all the water, stir in the lemon juice, olive oil, chopped herbs, salt, and pepper.
4
Add the diced vegetables to the bowl and toss the couscous and vegetables together.
5
Cover and let rise for at least 2 hours in the refrigerator.