Every bite of tabbouleh is like a treasure hunt: “Find the bulgur!” The salad, which is so popular in Near Eastern and North African cuisine, contains varying amounts of parsley, mint, pistachios and pomegranate seeds. While in Levantine cuisine you tend to find a parsley salad with bulgur or couscous, in the Maghreb the situation is the other way around: more couscous, fewer herbs. Here is a variant that combines both styles.
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